Recipe for Zucchini Banana Muffins That Everyone Will Love

Welcome to a delightful twist on your traditional muffin recipe! These zucchini banana muffins are an incredible way to sneak some extra veggies into your diet without sacrificing the sweetness and moistness that make muffins so irresistible.

Combining the natural sweetness of ripe bananas with the subtle earthiness of zucchini, this recipe yields perfectly soft, flavorful muffins that are ideal for breakfast, snacks, or even a light dessert.

Whether you’re a seasoned baker or a kitchen newbie, these muffins are straightforward to prepare and use simple ingredients you likely already have on hand. Plus, they’re packed with nutrients and fiber, making them a wholesome choice for the whole family.

Get ready to fill your home with the comforting aroma of freshly baked muffins that are as good for you as they taste!

Why You’ll Love This Recipe

There are countless reasons to fall in love with these zucchini banana muffins. First, they strike the perfect balance between healthy and indulgent.

The bananas provide natural sweetness, so you can reduce the amount of added sugar without compromising on flavor. Meanwhile, zucchini adds moisture and a subtle texture that keeps each bite tender and delicious.

These muffins are also incredibly versatile. You can customize them with nuts, chocolate chips, or spices to suit your taste preferences.

They freeze well, making meal prep a breeze, and they’re an excellent way to use up overripe bananas and zucchini from the garden or farmers market.

Finally, this recipe is easy to follow, uses common pantry staples, and results in a batch of muffins that are perfect for kids and adults alike. Whether you’re packing them for school lunches or enjoying them with your morning coffee, these muffins are sure to become a staple in your baking rotation.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup brown sugar, packed
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Optional add-ins: ½ cup chopped walnuts, chocolate chips, or dried cranberries

Equipment

• Muffin tin (12-cup)
• Muffin liners or non-stick spray
• Mixing bowls (large and medium)
• Grater or food processor for zucchini
• Measuring cups and spoons
• Whisk and spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray.
2. Prepare the zucchini: Grate the zucchini using a fine grater or pulse in a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and brown sugar. Make sure these are well combined.
4. Combine wet ingredients: In a separate medium bowl, beat the eggs. Add the mashed bananas, vegetable oil, and vanilla extract. Whisk until everything is well blended.
5. Incorporate zucchini: Add the grated zucchini to the wet mixture and stir to combine.
6. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined. Be careful not to overmix; a few lumps are okay.
7. Add optional mix-ins: If using walnuts, chocolate chips, or dried cranberries, fold them in now.
8. Fill muffin tins: Spoon the batter evenly into the muffin cups, filling each about ¾ full.
9. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
10. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
11. Serve and enjoy! These muffins are delicious warm or at room temperature.

Tips & Variations

Always squeeze out excess moisture from zucchini to avoid soggy muffins.

• Make it gluten-free: Substitute the flours with a gluten-free all-purpose blend. You may need to add 1 teaspoon of xanthan gum if your blend doesn’t include it.
• Add spices: Try adding nutmeg, ginger, or allspice alongside cinnamon for a warm, cozy flavor.
• Sweeten it up: If you prefer sweeter muffins, add an extra 2 tablespoons of brown sugar or a handful of mini chocolate chips.
• Vegan option: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes) and use coconut oil or a vegan butter substitute.
• Make mini muffins: Use a mini muffin tin to create bite-sized treats; reduce baking time to 12-15 minutes.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

These zucchini banana muffins are wonderfully versatile and pair well with a variety of accompaniments. Enjoy one warm with a pat of butter or your favorite nut butter for a satisfying breakfast.

They also make a great on-the-go snack, perfect for packing in lunchboxes or bringing along for picnics.

For a more indulgent treat, serve these muffins alongside a scoop of vanilla yogurt or drizzle with a little honey. They also pair nicely with a cup of coffee or tea for a comforting afternoon break.

Conclusion

These zucchini banana muffins are a fantastic way to combine wholesome ingredients into a delicious, moist, and nutritious treat. With their natural sweetness and tender texture, they’ll satisfy your muffin cravings without the guilt.

Perfect for busy mornings, lunchboxes, or a quick snack, this recipe makes baking feel easy and rewarding.

Not only are these muffins simple to make, but they’re also adaptable to your preferences and dietary needs, making them a versatile addition to your recipe collection. So next time you have some ripe bananas and fresh zucchini on hand, give this recipe a try – your taste buds (and your family) will thank you!

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