Description
Homemade banana zucchini muffins bring garden-fresh comfort to breakfast tables. Moist crumb and subtle sweetness combine with wholesome zucchini for a delightful morning treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (256 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (218 g) vegetable oil
- 2 ripe bananas, mashed (about 1 cup)
- 2 cups shredded zucchini (about 1 ½ medium zucchini)
- 2 large eggs, room temperature
Spices and Seasonings:
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Warm the oven to 350°F and prepare a muffin tin with paper liners.
- Drain excess moisture from shredded zucchini by gently pressing between clean kitchen towels.
- Combine dry ingredients in a spacious mixing bowl, whisking flour, cinnamon, leavening agents, and salt until evenly distributed.
- In a separate vessel, thoroughly blend mashed bananas, granulated sweetener, eggs, vegetable oil, and vanilla extract into a smooth mixture.
- Merge wet and dry ingredient mixtures, stirring gently until just incorporated without overmixing.
- Carefully fold the drained zucchini into the batter, ensuring even distribution throughout.
- Portion the batter evenly into muffin cups, filling each approximately two-thirds full.
- Bake in the preheated oven for 22-26 minutes, monitoring for golden-brown tops and a slightly firm center.
- Verify doneness by inserting a toothpick – it should emerge with minimal crumbs but no raw batter.
- Allow muffins to rest in the tin for 10 minutes, then transfer to a cooling rack to reach room temperature before serving.
Notes
- Squeeze out excess moisture from zucchini to prevent soggy muffins and ensure a perfect texture.
- Use ripe, spotty bananas for natural sweetness and enhanced banana flavor in the batter.
- Avoid overmixing the batter to keep muffins tender and prevent a tough, dense result.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
- Add optional mix-ins like chocolate chips, nuts, or dried fruit for extra flavor and texture variety.
- Check doneness by inserting a toothpick – a few moist crumbs are perfect, but wet batter means more baking time is needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 329
- Sugar: 21 g
- Sodium: 186 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg