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Wow, do we have a treat for you today. These Zucchini Banana Muffins combine two of the most popular baked goods with absolutely heavenly results. They’re soft, they’re oh-so moist, and they have just the right amount of subtle sweetness. Honestly, we can’t believe it’s our first time whipping up a batch (but it will surely not be the last). Make them as a breakfast treat, midday snack, or after-dinner dessert– there’s no wrong time for these muffins!
Any fellow gardeners know the struggle of using up all those late-season zucchinis and this recipe is the perfect way to mix things up. For this batter you’ll need about 2 smaller zucchinis (but you can always make a double batch if you have more to use!) and 1-2 very ripe bananas. I pop my brown bananas in the freezer for occasions just like this. Start out by shredding your zucchini and draining it thoroughly by wrapping it in a clean tea towel (or paper towel) and giving it a good squeeze to remove excess moisture. This step is key because too much liquid can lead to soggy muffins, and nobody wants that!
Scoop the batter into a lined muffin tin and pop ‘em in the oven at 350°F for about 24-26 minutes. We recommend letting them fully cool before digging in so the liners peel off more easily. A difficult exercise in self control, we know. If you’re looking for a delicious way to sneak in some extra veggies give these Zucchini Banana Muffins a try!
Zucchini Banana Muffins
Yield(s): Makes 12 muffins
15m prep time
25m cook time
you're making mealtime meaningful.
Ingredients
- 2 ½ cups zucchini
- 2 ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed, ripe banana
- 1 ¼ cup granulated sugar
- 2 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Preparation
- Preheat oven to 350 degrees F and place liners in a standard muffin tin.
- Drain zucchini by wrapping in a clean tea towel or paper towel and squeezing to remove the excess liquid.
- In a large bowl, add banana and mash well. Add sugar, eggs, oil, and vanilla and mix until smooth.
- In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet and mix until just combined.
- Gently fold in the zucchini until just combined.
- Scoop batter into the lined muffin tin (about ¼-⅓ cup in each) and bake for 24-26 minutes, or until an inserted toothpick comes out clean.
- Allow muffins to cool for an easier time removing the liners.
Recipe adapted from Emilybites.com