Easy Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon baking powder
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
1 teaspoon ground cinnamon - brings cozy flavor
05 -
1/4 teaspoon ground nutmeg - a subtle hint of spice
06 -
1 1/2 cups all-purpose flour - the base for our muffins
→ Wet Ingredients
07 -
1 cup grated zucchini, drained well - the magic touch!
08 -
2 large bananas, mashed until smooth
09 -
1/2 cup vegetable oil
10 -
1/2 cup brown sugar
11 -
1/4 cup white sugar
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ Optional Mix-ins
14 -
1/2 cup raisins
15 -
1/2 cup chopped walnuts or pecans
16 -
1/2 cup chocolate chips
# Instructions:
01 -
Grate your zucchini and squeeze out all the extra water using a clean towel. Skipping this step could mess up your muffins!
02 -
In a big mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything is blended nicely.
03 -
In another bowl, mash your bananas until creamy. Stir in the zucchini, both sugars, oil, eggs, and a splash of vanilla until the mixture looks smooth.
04 -
Gently pour the wet mixture into the bowl of dry ingredients and stir until just combined—don’t overdo it. If you want to mix in extras like nuts or chocolate, fold them in now.
05 -
Spoon the batter into muffin cups, filling them about two-thirds full. Bake at 350°F for 18–20 minutes. Use a toothpick to check—they’re done when it comes out clean. Let them cool in the tray for a bit, then transfer to a rack.
# Notes:
01 -
Store them in an airtight container, and they’ll stay good for 3 days.
02 -
You can freeze them for up to 3 months.
03 -
Bananas work best when they’re super ripe—more flavor that way!
04 -
Zucchini adds moisture without tasting like veggies—it’s amazing!