Description
Banana zucchini muffins combine garden-fresh ingredients with comforting spices for a delightful breakfast treat. Packed with nutrition and irresistible flavor, these muffins will become your new morning favorite.
Ingredients
Scale
Wet Ingredients:
- 2 large eggs
- 2 medium ripe bananas, mashed
- 1 ½ cups grated zucchini (squeezed to remove excess moisture)
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Spices and Seasonings:
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
Instructions
- Prepare the oven at 350°F and arrange paper liners in a muffin tin, ensuring even spacing.
- Grate fresh zucchini and mash ripe bananas in a spacious mixing bowl, creating a moist foundation for the muffins.
- Incorporate granulated and brown sugars, vegetable oil, eggs, and vanilla extract into the zucchini-banana mixture, whisking until smooth and well-integrated.
- In a separate container, sift together flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg, eliminating potential lumps.
- Delicately fold the dry ingredients into the wet mixture, using minimal strokes to maintain a tender texture. Stop mixing as soon as ingredients are combined to prevent tough muffins.
- Carefully distribute the batter into muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, monitoring until a toothpick emerges clean when inserted into the center of a muffin.
- Remove from oven and allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy muffins and ensure a perfect texture.
- Swap out vegetable oil for unsweetened applesauce or mashed avocado to reduce fat content and add extra nutrition.
- Use gluten-free flour blend for a celiac-friendly version, maintaining the same delightful moisture and spice profile.
- For added protein and crunch, sprinkle chopped walnuts or pecans on top of the muffins before baking, creating a delectable nutty variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 218
- Sugar: 17 g
- Sodium: 114 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg