Imagine a muffin so moist, so deliciously sweet, and packed with hidden nutrition that it feels like you're getting away with culinary magic! These Zucchini Banana Bread Muffins are the ultimate breakfast or snack solution that transforms humble ingredients into a crowd-pleasing treat. Whether you're a busy parent trying to sneak more vegetables into your family's diet or a health-conscious foodie looking for a guilt-free indulgence, these muffins are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed bananas
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Prepare the zucchini by washing and grating it using a box grater. After grating, use a clean kitchen towel or paper towels to gently squeeze out excess moisture from the zucchini.
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. The bananas should be very soft and without large chunks.
- Add sugar, vegetable oil, egg, and vanilla extract to the mashed bananas. Whisk these ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the prepared grated zucchini, distributing it evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect muffins is removing excess moisture from the zucchini. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible to prevent soggy muffins.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Ripeness Matters: Use very ripe bananas for maximum sweetness and moisture. The browner and softer the bananas, the better your muffins will taste.
- Optional Enhancements: Consider adding a handful of chocolate chips, chopped nuts, or a sprinkle of cinnamon to customize your muffins.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container in the freezer for up to 3 months. Simply thaw at room temperature or warm briefly in the microwave for a quick breakfast or snack.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
