These moist banana zucchini muffins are a delightful treat! Packed with sweet bananas and fresh zucchini, they’re perfect for breakfast or a snack anytime.
Honestly, I love how these muffins make my kitchen smell amazing while baking. Plus, I can’t resist sneaking one warm out of the oven. Who’s with me? 😄
They’re super easy to make, which is why I whip them up often. I like to pair them with a cup of coffee for a cozy morning moment. Yum!
Key Ingredients & Substitutions
Zucchini: This veggie adds moisture and nutrition. If you’re out of zucchini, grated carrots can be a good substitute, but expect a bit of a flavor twist.
Bananas: Use overripe bananas for maximum sweetness. If you don’t have bananas, unsweetened applesauce works well too, but it may change the flavor a bit.
Vegetable Oil: I recommend using coconut oil for a hint of flavor, but any neutral oil will do. Applesauce can also substitute oil for a lower-fat option.
Brown Sugar: I like using brown sugar for its deeper flavor. If you want it less sweet, consider using maple syrup or honey, adjusting the liquid in the recipe accordingly.
What’s the Best Way to Grate and Prepare Zucchini?
Preparing zucchini correctly ensures the muffins stay moist. Start by washing the zucchini, then use a box grater or a food processor to grate it. The smaller the pieces, the easier they’ll blend into the batter.
- After grating, it’s important to squeeze out excess moisture using a clean kitchen towel. This prevents the muffins from becoming soggy.
- Keep the grated zucchini in a separate bowl while you mix the wet and dry ingredients to maintain the moisture balance.
Moist Banana Zucchini Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- Chocolate chips (to taste)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-22 minutes of baking time, for a total of around 40-45 minutes. It’s the perfect quick treat to whip up!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchini using a box grater or food processor. Once grated, place it into a clean kitchen towel or paper towel and squeeze to remove any excess moisture. This helps keep the muffins from being too wet. Set the zucchini aside.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, eggs, vegetable oil, vanilla extract, and packed brown sugar. Use a whisk to mix until everything is smooth and well combined. This base is where the flavor starts!
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This will ensure that the baking powder and soda are evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Pour the dry ingredients into the bowl with the wet ingredients. Gently stir until just combined—be careful not to overmix as it can make the muffins tough!
6. Add the Zucchini and Optional Ingredients:
Now, gently fold in the grated zucchini. If you’re using walnuts, pecans, or chocolate chips, this is the time to add them too!
7. Fill the Muffin Tin:
Evenly divide the batter into the prepared muffin cups, filling each about 2/3 full. This allows room for the muffins to rise during baking.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18–22 minutes. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
9. Cool Down:
Let the muffins cool in the tin for about 5 minutes. Once slightly cooled, transfer them to a wire rack to cool completely.
10. Enjoy!
These muffins are delicious warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze them for a tasty treat later on!
FAQ for Moist Banana Zucchini Muffins
Can I Use Frozen Zucchini or Bananas?
Yes, you can use frozen zucchini and bananas! Just remember to thaw the bananas completely and drain any excess water from the zucchini after thawing. The texture might be a bit softer, but they will still work wonderfully in the muffins.
How Can I Make These Muffins Healthier?
You can make several substitutions to boost the health factor! Use whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar by using a sugar substitute like Stevia or applesauce to maintain sweetness.
What Should I Do If I Don’t Have Brown Sugar?
No worries! If you don’t have brown sugar, you can substitute it with granulated sugar and add a tablespoon of molasses for that rich flavor. Alternatively, using coconut sugar will give a similar result!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, wrap each muffin individually in plastic wrap and place them in a freezer bag. They will stay fresh for up to 3 months in the freezer!
