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Moist Banana Zucchini Muffins

banana zucchini muffins - Tasty
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Enjoy these one-bowl banana zucchini muffins, packed with vegetables and perfect for breakfast or snacks. They are moist, freezer-friendly, and a great way to use ripe bananas.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, mash the ripe bananas. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
  5. Gently fold in the grated zucchini and chocolate chips, if using.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, squeeze as much moisture as possible from the grated zucchini.
  • You can substitute whole wheat flour for all-purpose flour for a healthier option.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months.
  • Add chocolate chips or chopped nuts for extra flavor and texture.

Nutrition

Find it online: https://www.purecookingjoy.com/banana-zucchini-muffins/

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