Description
Ultra-moist and fluffy banana zucchini muffins packed with ripe mashed bananas, fresh shredded zucchini, and warm ground cinnamon.
Ingredients
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
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Whisk all-purpose flour, ground cinnamon, baking powder, baking soda, and kosher salt together in a medium bowl.
3. Mash ripe bananas in a large bowl, then whisk in granulated sugar, room temperature eggs, vegetable oil, and vanilla extract until smooth.
4. Fold the dry flour mixture gently into the wet bowl just until combined.
5. Fold in the 2 cups of shredded zucchini (do not squeeze liquid out) until evenly distributed.
6. Divide batter among the 12 muffin cups and bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
Notes
Do not squeeze the moisture from the shredded zucchini, as it provides crucial moisture for the muffin crumb. Use very ripe brown-spotted bananas for the best sweetness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 15g
- Protein: 4g