Delicious and moist Banana Zucchini Muffins, perfect for breakfast or a snack.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:37 minutes
Yield:12 muffins 1x
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 medium ripe bananas, mashed
1 cup grated zucchini (about 1 medium zucchini)
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the mashed bananas, grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. If using, fold in the chopped nuts and chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Add a teaspoon of nutmeg or a handful of dried cranberries for a different flavor profile.