Banana Zucchini Muffins

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These Banana Zucchini Muffins are not only delicious but also versatile enough for breakfast, snacks, or dessert. With a perfect balance of sweetness from ripe bananas and moisture from zucchini, these muffins stand out as a delightful treat for any occasion.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of bananas and zucchini creates an incredibly moist muffin that bursts with flavor.
• Easy to Make: This recipe requires simple steps and common ingredients, making it perfect for bakers of all skill levels.
• Healthy Twist: Packed with vegetables, these muffins provide a nutritious option without sacrificing taste.
• Versatile Enjoyment: Great for breakfast on-the-go or as an afternoon snack; they fit seamlessly into any meal plan.
• Freezable Delight: You can easily freeze these muffins for later enjoyment, ensuring you always have a tasty treat on hand.

Tools and Preparation

To make your baking experience smooth and enjoyable, having the right tools is essential. Here’s what you’ll need.

Essential Tools and Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spoon or spatula

Importance of Each Tool

• Muffin tin: Provides the shape for your muffins, ensuring even baking.
• Mixing bowls: Essential for combining ingredients efficiently.
• Whisk: Helps to blend dry ingredients thoroughly and mix wet ingredients smoothly.
• Measuring cups and spoons: Ensures that you get accurate measurements for consistent results.

Ingredients

Here’s what you will need to create these delightful Banana Zucchini Muffins:

For the Muffins

• 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

How to Make Banana Zucchini Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F. Line a muffin tin with liners to prevent sticking.

Step 2: Prepare the Zucchini

Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds before grating.)

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined.

Step 4: Combine Wet Ingredients

In a separate medium bowl, add the mashed bananas, granulated sugar, eggs, vegetable oil, and vanilla extract. Stir well until fully combined.

Step 5: Combine Mixtures

Add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix.

Step 6: Fold in Zucchini

Gently fold in the shredded zucchini until evenly distributed throughout the batter.

Step 7: Fill Muffin Liners

Add about ⅓ cup of batter to each cupcake liner in your prepared muffin tin.

Step 8: Bake

Bake in your preheated oven for 22-26 minutes or until an inserted toothpick comes out clean but with some crumbs attached. The tops should be rounded and golden brown.

Step 9: Cool Down

Let muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Banana Zucchini Muffins, perfect for sharing with friends or enjoying all by yourself!

How to Serve Banana Zucchini Muffins

Banana Zucchini Muffins are versatile delights that can be enjoyed on various occasions. Whether for breakfast, a snack, or dessert, these muffins shine in every setting.

With Fresh Fruit

• Serve alongside sliced strawberries or blueberries for a refreshing contrast.
• Pair with a banana for an extra boost of flavor and nutrition.

Cream Cheese Spread

• Spread a thin layer of cream cheese on warm muffins to elevate their flavor.
• Add a sprinkle of cinnamon for a delightful twist.

Yogurt Parfait

• Crumble the muffins over yogurt and layer with granola and berries.
• This combination offers a delicious balance of flavors and textures.

Hot Beverage Pairing

• Enjoy with a cup of coffee or tea to complement the sweetness of the muffins.
• A warm drink brings out the cozy nature of this treat.

Ice Cream Treat

• Top a muffin with a scoop of vanilla or almond ice cream for an indulgent dessert.
• Drizzle with honey or maple syrup for added sweetness.

How to Perfect Banana Zucchini Muffins

Creating the best Banana Zucchini Muffins requires attention to detail. Here are some helpful tips to ensure your muffins turn out perfectly every time.

• Use ripe bananas: Overripe bananas add natural sweetness and moisture. Look for bananas with brown spots for the best flavor.
• Squeeze excess moisture from zucchini: Removing extra water helps prevent soggy muffins. Gently wring out shredded zucchini before mixing.
• Don’t overmix: Stir the batter until ingredients are just combined. Overmixing can lead to dense muffins.
• Test for doneness: Insert a toothpick in the center; it should come out clean or with just a few crumbs. Adjust baking time as needed.
• Allow cooling time: Let muffins cool in the pan before transferring them to a wire rack. This helps maintain their shape and texture.
• Experiment with add-ins: Consider adding nuts, chocolate chips, or dried fruit for extra flavor and texture variations.

Best Side Dishes for Banana Zucchini Muffins

Banana Zucchini Muffins pair wonderfully with various side dishes. Here are some tasty options to enhance your meal.

1. Fruit Salad: A mix of seasonal fruits adds freshness and balances sweetness.
2. Oatmeal: A warm bowl of oatmeal complements the muffin’s flavors while providing hearty nourishment.
3. Scrambled Eggs: Protein-rich scrambled eggs make for a satisfying breakfast when paired with these muffins.
4. Nut Butter Toast: Crisp toast topped with almond or peanut butter enhances the muffin’s taste while adding healthy fats.
5. Smoothie Bowl: A vibrant smoothie bowl topped with seeds and nuts makes for an energizing companion to your muffin.
6. Chia Pudding: Creamy chia pudding adds fiber and nutrients, making for a nutritious side option that pairs well with muffins.

Common Mistakes to Avoid

Making Banana Zucchini Muffins can be a delightful experience, but here are some common mistakes to watch out for.

• Skipping the zucchini prep: Not squeezing excess moisture from the shredded zucchini can lead to soggy muffins. Always wrap the zucchini in a towel and squeeze before adding it to the batter.
• Overmixing the batter: Mixing too much can result in dense muffins. Stir just until combined to keep them light and fluffy.
• Ignoring banana ripeness: Using bananas that are not fully ripe will affect sweetness and flavor. Choose very ripe bananas for the best taste.
• Incorrect oven temperature: Baking at the wrong temperature can alter texture and doneness. Always preheat your oven to 350°F for optimal results.
• Not checking for doneness: Relying solely on baking time may lead to underbaked or overbaked muffins. Use a toothpick to test for doneness; it should come out clean or with a few crumbs.
• Neglecting storage: Storing muffins improperly can make them stale quickly. Ensure they cool completely before storing in an airtight container.

Storage & Reheating Instructions

Refrigerator Storage

• Store Banana Zucchini Muffins in an airtight container.
• They can last up to 5 days in the refrigerator.

Freezing Banana Zucchini Muffins

• Wrap muffins individually in plastic wrap or aluminum foil.
• Place wrapped muffins in a freezer-safe bag or container for up to 3 months.

Reheating Banana Zucchini Muffins

• Oven: Preheat oven to 350°F and heat muffins for about 10 minutes until warm.
• Microwave: Heat on high for 15-20 seconds per muffin, checking to avoid overheating.
• Stovetop: Place on a skillet over low heat, cover, and warm for approximately 5 minutes.

Frequently Asked Questions

Here are some common questions regarding Banana Zucchini Muffins.

How do I make Banana Zucchini Muffins healthier?

You can substitute half of the all-purpose flour with whole wheat flour or use less sugar by adding more mashed bananas.

Can I add chocolate chips?

Absolutely! Adding chocolate chips is a great way to customize your Banana Zucchini Muffins for an extra treat.

Are Banana Zucchini Muffins kid-friendly?

Yes, these muffins are moist and flavorful, making them perfect snacks for kids!

How long do Banana Zucchini Muffins last?

When stored properly, they stay fresh in the refrigerator for about five days or can be frozen for up to three months.

Can I replace zucchini with another vegetable?

Yes, you can experiment with carrots or even pumpkin puree as alternatives!

Final Thoughts

These Banana Zucchini Muffins offer a delightful blend of flavors and textures that anyone will enjoy. Their versatility allows you to customize them with various mix-ins like nuts or chocolate chips. Don’t hesitate—try making these delicious muffins today!

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Banana Zucchini Muffins

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• Author: Dian
• Total Time: 40 minutes
• Yield: Makes approximately 12 muffins 1x

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Description

Indulge in the deliciousness of Banana Zucchini Muffins, a perfect blend of sweetness from ripe bananas and moisture from fresh zucchini. These muffins are not only easy to make but also versatile enough for breakfast, snacks, or dessert. With their moist texture and wholesome ingredients, they fit seamlessly into any meal plan while offering a nutritious option without compromising on taste. Bake a batch today to enjoy warm, or freeze them for a delightful treat whenever you crave something sweet!

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Ingredients

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• 2 cups shredded zucchini
• 2 cups all-purpose flour
• 2 ripe bananas (mashed)
• 1 cup granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

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Instructions

1. Preheat your oven to 350°F and line a muffin tin with liners.
2. Squeeze out excess moisture from the shredded zucchini using a towel and set aside.
3. In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
4. In another bowl, mix mashed bananas, sugar, eggs, vegetable oil, and vanilla until well combined.
5. Combine wet ingredients with dry ingredients without overmixing.
6. Gently fold in the shredded zucchini.
7. Fill muffin liners with about ⅓ cup of batter each.
8. Bake for 22-26 minutes until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 210
• Sugar: 12g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg