Quick Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon of baking powder
02 -
1 1/2 cups of all-purpose flour — it's the base for your muffins
03 -
1/2 teaspoon of baking soda
04 -
1 teaspoon of ground cinnamon — gives a cozy flavor
05 -
1/2 teaspoon of salt
06 -
1/4 teaspoon of ground nutmeg — a little bit goes a long way here
→ Wet Ingredients
07 -
1 cup of shredded zucchini, squeezed dry — this is our special twist!
08 -
2 large ripe bananas, mashed until creamy
09 -
1/2 cup of brown sugar
10 -
1/2 cup of vegetable oil
11 -
1 teaspoon of vanilla extract
12 -
2 large eggs
13 -
1/4 cup of white sugar
→ Optional Mix-ins
14 -
1/2 cup of chocolate chips
15 -
1/2 cup of raisins
16 -
1/2 cup of chopped pecans or walnuts
# Instructions:
01 -
Grate the zucchini, then wrap it tightly in a clean kitchen towel. Squeeze out all the extra water—this step is key for the best muffins!
02 -
Grab a big mixing bowl and whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg until they're well combined.
03 -
Grab another mixing bowl and mash the bananas until smooth. Toss in the squeezed zucchini, both sugars, oil, eggs, and vanilla. Stir it all up until it’s smooth and mixed.
04 -
Pour the wet mixture into the dry ingredients. Mix gently until there are no dry spots left—overmixing can make muffins dense! If you’re using any extras like nuts, chocolate chips, or raisins, fold them in now.
05 -
Pour the batter into your prepped muffin cups, filling each one about 2/3 full. Bake at 350°F for 18-20 minutes. You’ll know they’re ready when a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer them to a cooling rack.
# Notes:
01 -
Keep them in an airtight container, and they’ll stay fresh for about 3 days.
02 -
Want to save them? These freeze well for up to 3 months.
03 -
Riper bananas mean sweeter, tastier muffins!
04 -
The zucchini makes these muffins moist without adding a veggie-like taste.