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Banana Zucchini Bread Muffins

These moist and flavorful Banana Zucchini Bread Muffins combine the sweetness of bananas with the earthiness of zucchini, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1/3 cup vegetable oil Can substitute with melted coconut oil.
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease or line a muffin tin with paper liners.
  3. In a large mixing bowl, combine the mashed bananas, grated zucchini, vegetable oil, sugar, brown sugar, eggs, and vanilla extract. Mix until well incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
  6. Fill each muffin cup about 2/3 full with the batter.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a fun twist, consider adding chopped nuts, seeds, or chocolate chips to the batter. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.