Banana Zucchini Muffins
If you’re looking for a muffin recipe that combines natural sweetness, incredible moisture, and a touch of hidden veggies, these Banana Zucchini Muffins are a must-try. Not only are they a delicious way to sneak some greens into your baked goods, but they’re also versatile, easy to make, and perfect for breakfast, snack time, or a quick dessert.
Ingredients
Method
- Preheat your oven to 350°F and line a muffin tin with liners.
- Wrap the shredded zucchini in a paper or clean towel and squeeze out excess water. Set aside. (You can leave the zucchini skin on for added color and nutrients, but remove seeds from larger zucchinis before grating.)
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a medium bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla. Stir until fully incorporated.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the shredded zucchini.
- Scoop about ⅓ cup of batter into each muffin liner.
- Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter. The muffin tops should be golden brown and domed.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Ingredients & Substitutions
- Zucchini: You’ll never guess there’s zucchini in these muffins, but it adds incredible moisture. Don’t skip it!
- Flour: This recipe uses all-purpose flour, but you could experiment with whole wheat or gluten-free flour for a healthier or allergy-friendly twist.
- Cinnamon: Adds a warm depth of flavor. For a unique taste, try substituting with nutmeg, allspice, or pumpkin pie spice.
- Eggs: No eggs on hand? Use an egg substitute like flax eggs or applesauce to keep the recipe on track.
- Vegetable Oil: Keeps the muffins from drying out. You can substitute melted butter or applesauce if needed.
- Bananas: The riper, the better! You’ll need about 1 cup of mashed bananas (about 2 bananas), which add sweetness and enhance the muffins’ moist texture.
Why Zucchini?
If you’re hesitant to try baking with zucchini, let me assure you—it’s a game-changer. The green bits may give it away, but the flavor is undetectable, and it brings incredible moisture to the muffins. To make the most of your zucchini:- Grate Finely: Use the fine side of your grater for smaller pieces that blend seamlessly into the batter.
- Handle Moisture Properly: Squeeze out excess water from the zucchini with a clean towel to prevent the muffins from becoming too soggy.
How to Store Banana Zucchini Muffins
- Room Temperature: Store muffins in a single layer in an airtight container or sealable bag for up to 3 days. A piece of bread can be added to the container to absorb excess moisture.
- Refrigerator: Refrigeration isn’t ideal for muffins as it can dry them out, but they can last up to 5 days if stored in an airtight container. To reheat, pop them in the microwave for 10 seconds or let them come to room temperature naturally.
- Freezing: Cool muffins completely before freezing. Wrap them in parchment paper or foil, then place them in a freezer-safe bag. They’ll keep for up to 30 days. To thaw, leave them in their packaging at room temperature to reabsorb moisture.
Why You’ll Love These Muffins
These Banana Zucchini Muffins are the perfect balance of sweet, moist, and wholesome. They’re easy to make, freezer-friendly, and ideal for busy mornings or snack cravings. With their hidden veggies and banana flavor, they’re a hit with kids and adults alike. Give this recipe a try, and you’ll see why it’s a favorite in our kitchen. Enjoy!
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