Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Stuff
01 -
Plain flour, 1 1/2 cups - this makes up the base of our muffins
02 -
Baking powder, 1 teaspoon
03 -
Baking soda, 1/2 teaspoon
04 -
Salt, 1/2 teaspoon
05 -
Ground cinnamon, 1 teaspoon - brings a lovely warmth
06 -
Ground nutmeg, 1/4 teaspoon - just a hint for extra flavor
→ Wet Stuff
07 -
2 big ripe bananas, squashed
08 -
Zucchini, 1 cup shredded and squeezed dry - our hidden gem!
09 -
Brown sugar, 1/2 cup
10 -
White sugar, 1/4 cup
11 -
Vegetable oil, 1/2 cup
12 -
2 big eggs
13 -
Vanilla extract, 1 teaspoon
→ Extra Add-ins
14 -
Crushed walnuts or pecans, 1/2 cup
15 -
Chocolate chips, 1/2 cup
16 -
Raisins, 1/2 cup
# Instructions:
01 -
Grab your zucchini and grate it up. Then wrap it in a kitchen towel and squeeze out all the water. This step really matters for good muffins!
02 -
Take a big bowl and mix your flour, baking powder, baking soda, salt, cinnamon, and that tiny bit of nutmeg until everything's well mixed.
03 -
In another bowl, squash those bananas till they're smooth. Throw in your dried zucchini, both types of sugar, oil, eggs, and vanilla. Stir until it's all nicely blended.
04 -
Add your wet stuff to the dry stuff and stir just enough to mix them. Don't go crazy with the mixing! If you want nuts, chocolate or raisins, fold them in now.
05 -
Spoon your mix into muffin cups about 2/3 full. Cook at 350°F for 18-20 minutes. They're done when a toothpick comes out clean. Let them sit for 5 minutes, then move to a cooling rack.
# Notes:
01 -
Keep these muffins in a sealed container and they'll last 3 days
02 -
You can stick them in the freezer for up to 3 months
03 -
Always use super ripe bananas for better taste
04 -
Zucchini makes them moist but you won't taste it!