As we move into the Fall months, Banana Zucchini Muffins are the perfect way to use up that last bit of zucchini. These truly are the best Banana Zucchini Muffins you’ll ever taste! And if you love these, be sure to check out my Best Zucchini Bread recipe as well!
EQUIPMENT
- Cooling rack (like these wire racks)
- Muffin tin (I recommend these nonstick muffin pans)
- Mixing bowl (I use glass mixing bowls)
INGREDIENTS
- 2 cups shredded zucchini (about 1 ½ medium zucchinis)
- 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, at room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- Gently wrap the shredded zucchini in a paper towel or clean kitchen towel, squeezing out any excess moisture. Set aside. (I prefer leaving the green skin on the zucchini, but you can peel it if you prefer. If using a large zucchini, be sure to remove any seeds before grating.)
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla. Stir until fully blended.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the shredded zucchini.
- Spoon about ⅓ cup of batter into each muffin liner.
- Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter). The tops should be golden brown and rounded.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
