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Banana Zucchini Muffins

Banana Zucchini Muffins
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These Banana Zucchini Muffins are a moist, flavorful, and nutritious breakfast option packed with ripe bananas, shredded zucchini, and wholesome ingredients. Perfect for busy mornings or anytime snacks, they offer a healthy, hearty start to your day with natural sweetness, fiber, and vitamins. Easy to make and adaptable for dietary preferences, these muffins are kid-approved and versatile.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1 cup grated zucchini (squeezed to remove excess moisture)
  • 2 large eggs
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free)
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Peel and mash ripe bananas until smooth. Grate fresh zucchini using the small holes of a box grater and squeeze out excess moisture to prevent soggy muffins.
  2. Mix Wet Ingredients: In a large bowl, combine mashed bananas, grated zucchini, eggs, vegetable oil or melted butter, and vanilla extract. Whisk until smooth and homogenous to create a moist base for the muffins.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt to ensure even distribution of leavening agents and spices.
  4. Blend Ingredients Carefully: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep muffins soft and tender rather than tough.
  5. Bake to Perfection: Divide batter evenly into muffin cups, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for at least 10 minutes before removing from the tin.

Notes

  • Use very ripe bananas with brown spots for the sweetest flavor and natural moisture.
  • Drain zucchini thoroughly to avoid soggy muffins and improve texture.
  • Do not overmix the batter; stir just until combined.
  • Check muffins a few minutes before the suggested time as ovens vary.
  • Store muffins in an airtight container at room temperature for up to three days, or refrigerate for about a week.

Nutrition

Keywords: banana muffins, zucchini muffins, healthy breakfast, gluten free muffins, wholesome snack, quick breakfast, moist muffins

Find it online: https://marygourmet.com/banana-zucchini-muffins/