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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!

Course Breakfast, Dessert
Cuisine American
Keyword banana zucchini muffins
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 14 servings
Calories 287 kcal
Author Amanda Rettke - iambaker.net

Ingredients

Banana Zucchini Muffins

  • 2 cups (256g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (218g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini, drained

Instructions

  1. Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.

  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.

  4. Add the flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.

  5. Add in the shredded zucchini and stir until incorporated.

  6. *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 prior to grating.

  7. Add 1/3 cup of batter to each cupcake liner.

  8. Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be golden brown.