Banana Zucchini Muffins

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Freshly baked Banana Zucchini Muffins in a rustic setting

Why make this recipe

Banana Zucchini Muffins are a delightful treat that combines the sweetness of bananas with the wholesome goodness of zucchini. These muffins are perfect for breakfast, snacks, or any time you need a quick bite. They are moist, flavorful, and offer a sneak of veggies, making them a favorite for both kids and adults. Plus, they are simple to make and can easily be adapted to include your favorite mix-ins!

How to make Banana Zucchini Muffins

Ingredients:

  • 1 1/2 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 2 large Bananas (mashed)
  • 1 cup Zucchini (grated and drained)
  • 1/2 cup Brown Sugar
  • 1/4 cup White Sugar
  • 1/2 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Walnuts or Pecans (optional, chopped)
  • 1/2 cup Chocolate Chips (optional)
  • 1/2 cup Raisins (optional)

Directions:

  1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  2. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mash the bananas and add the zucchini, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract; mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until combined, being careful not to overmix. If desired, add optional ingredients like walnuts, chocolate chips, or raisins.
  5. Preheat the oven to 350 degrees F. Fill muffin tins 2/3 full with batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes, then transfer to a wire rack.

How to serve Banana Zucchini Muffins

Banana Zucchini Muffins are best served warm, straight from the oven or at room temperature. They pair nicely with a cup of coffee or tea. You can also enjoy them as a quick breakfast on the go or as a satisfying snack throughout the day.

How to store Banana Zucchini Muffins

To store Banana Zucchini Muffins, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will stay good for about 2 to 3 months in the freezer.

Tips to make Banana Zucchini Muffins

  1. Make sure to drain as much moisture from the zucchini as possible to avoid sogginess.
  2. Adjust the sweetness by adding or reducing the sugars according to your taste.
  3. For added flavor, try including spices like ginger or allspice.
  4. Don’t overmix the batter; stir just until combined for the best texture.

Variation

You can customize your Banana Zucchini Muffins by adding different mix-ins like dried fruit, coconut, or seeds. For a healthier version, try using whole wheat flour instead of all-purpose flour.

FAQs

Q1: Can I make these muffins gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend.

Q2: How can I make these muffins vegan?
To make them vegan, use flax eggs instead of regular eggs and replace the vegetable oil with a plant-based alternative.

Q3: Can I use frozen bananas?
Absolutely! Just make sure to defrost them and drain any excess liquid before mashing.

Q4: What can I do if my muffins are too dense?
If your muffins turn out dense, it might be due to overmixing. Make sure to gently combine the wet and dry ingredients and avoid overworking the batter.