Banana Zucchini Muffins
There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!
Servings: 13 muffins
Calories: 335kcal
Equipment
- Wire rack Like these cooling racks
- Muffin tin I like these nonstick muffin pans
- Mixing bowl I use glass mixing bowls
Ingredients
Banana Zucchini Muffins
- 2 cups shredded zucchini, about 1 ½ medium zucchini
- 2 cups (256 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with liners.
- Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds before the grating.)
- In a large bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Fold in the shredded zucchini.
- Add ⅓ cup of batter to each cupcake liner.
- Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but no wet batter. Tops should be rounded and golden brown.
- Let muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Video
Nutrition
Serving: 1muffin | Calories: 335kcal