Description
Moist banana zucchini muffins packed with warm cinnamon flavor. A perfect way to use ripe bananas and fresh zucchini.
Ingredients
- 2 cups finely shredded zucchini
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 half teaspoon baking soda
- 1 half teaspoon kosher salt
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 3 quarters cup granulated sugar
- 2 large eggs
- 3 quarters cup neutral oil (such as vegetable or canola oil)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 12 cup muffin pan with paper liners or lightly grease with oil.
- Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, whisk the mashed bananas, sugar, eggs, oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Fold in the shredded zucchini until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.
- Bake for 22 to 26 minutes until the tops are rounded and golden brown. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Finely shred the zucchini and squeeze out excess moisture to keep the muffins tender but not overly dense.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Baking
- Method: Baking
- Cuisine: American