Description
Homemade banana zucchini muffins deliver a delightful blend of sweet and wholesome flavors. Moist crumb and subtle vegetable richness make these breakfast treats irresistible for hungry families seeking a nutritious morning option.
Ingredients
Scale
- 2 large eggs, room temperature
- 2 ripe bananas, mashed (about 1 cup)
- 2 cups (256 g) all-purpose flour
- 2 cups shredded zucchini (about 1 ½ medium zucchini)
- 1 cup (200 g) granulated sugar
- 1 cup (218 g) vegetable oil
- 2 tsps ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Instructions
- Preparation: Preheat oven to 350°F and line muffin tin with paper liners.
- Zucchini Preparation: Gently squeeze excess moisture from shredded zucchini using clean kitchen towels.
- Dry Ingredients: Whisk flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl until uniformly blended.
- Wet Ingredient Fusion: Combine mashed bananas, sugar, eggs, vegetable oil, and vanilla extract in a separate bowl, creating a smooth, homogeneous mixture.
- Batter Assembly: Delicately incorporate wet ingredients into dry ingredients, stirring minimally to prevent overmixing, then gently fold in drained zucchini until evenly distributed.
- Filling and Baking: Distribute batter into muffin cups, filling each about two-thirds full, and bake in preheated oven for 22-26 minutes until tops turn golden and centers feel slightly firm.
- Doneness Check: Test muffins with a toothpick; it should emerge with minimal crumbs and no raw batter.
- Cooling Process: Let muffins rest in tin for 10 minutes, then transfer to cooling rack to reach room temperature before serving.
Notes
- Drain Zucchini Thoroughly: Removing excess moisture prevents soggy muffins and ensures a perfect texture.
- Gentle Mixing Matters: Overmixing can lead to tough, dense muffins, so stir ingredients just until combined.
- Check Doneness Carefully: A toothpick test with minimal crumbs indicates perfectly baked muffins that won’t be dry or undercooked.
- Cool Completely: Letting muffins rest allows them to set and develop full flavor, preventing crumbling when removed from the tin.
- Prep Time: 15 minutes
- Cook Time: 22-26 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 221
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg