Oh my goodness, you guys, let me tell you about my absolute favorite treat: Banana Zucchini Muffins! These muffins have a special place in my heart because they combine two of my favorite ingredients into a delightful, moist, and fluffy snack. I remember the first time I made them; I had some overripe bananas sitting on my counter, and I was trying to figure out a fun way to use them up. A friend mentioned adding zucchini to their baked goods, and I thought, “Why not?” The moment I took that first bite, I felt like I was being hugged by flavor. Now, these muffins are a staple in my baking rotation, and they never last long in my house!
What I love about these muffins, besides their yummy taste, is how versatile they are. You can customize them in so many ways—add some chocolate chips for a sweet treat, or toss in nuts for a little crunch. Plus, they’re a sneaky way to sneak in some veggies! So, grab those ingredients, and let’s get baking!
What’s in Banana Zucchini Muffins?
All-purpose flour: This is the base for the muffins, helping to give them a lovely texture. I usually keep some unbleached all-purpose flour on hand.
Whole wheat flour: Adds a nutty flavor and enhances the muffins’ nutritional value. Trust me, the balance of flours is perfection!
Baking soda: This little ingredient helps the muffins rise and gives them that fluffy texture we all crave.
Baking powder: Another agent of rising magic. This duo of leaveners is crucial for the perfect muffin.
Salt: A sprinkle of salt brings out the sweetness and balances all the flavors nicely.
Ground cinnamon: I think cinnamon gives these muffins that warm spice feeling, reminiscent of cozy mornings.
Granulated sugar and brown sugar: The combo of these sugars contributes to the perfect sweetness and moistness. Brown sugar is my secret weapon here!
Eggs: They bind everything together and provide richness, making your muffins dreamy.
Vegetable oil (or melted coconut oil): Keeps the muffins moist and tender. I often go for coconut oil because it adds a subtle, delicious flavor.
Ripe bananas: The star ingredient! Mashed bananas not only sweeten the muffins naturally, but they also contribute to their moisture.
Grated zucchini: Sneaky veggies! Grated zucchini adds moisture without altering the flavor and packs in some extra nutrients.
Vanilla extract: A must for that lovely aromatic flavor that makes these muffins feel a bit fancy.
Optional chopped nuts or chocolate chips: Add these to bring a delightful crunch or sweetness, whichever suits your fancy!
Is Banana Zucchini Muffins Good for You?
Oh, you bet! These muffins have a lovely balance of flavors and textures while also giving a nod to healthier baking.
Zucchini: Not only does it help you get those elusive veggie servings in, but it’s low in calories and packed with vitamins, particularly vitamin C.
Bananas: Ripe bananas are full of potassium and fiber, making these muffins a good source of energy without the guilt.
Whole wheat flour: Swapping some all-purpose flour for whole wheat boosts fiber content, keeping you fuller for longer.
However, let’s not forget that they do contain sugar. While I’ve cut back on the amount from traditional recipes, they still have a fair amount. It’s all about balance, right? Enjoy these muffins in moderation, and you’ll be just fine!
Ingredients List
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1/2 cup vegetable oil (or melted coconut oil)
– 2 ripe bananas, mashed
– 1 cup grated zucchini (about 1 medium zucchini)
– 1 tsp vanilla extract
– Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips
*This recipe makes about 12 muffins, perfect for sharing or keeping all to yourself!*
How to Make Banana Zucchini Muffins?
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or give it a gentle coat of cooking spray to prevent sticking.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
3. In a separate bowl, mix the granulated sugar, brown sugar, eggs, and oil until everything is looking well blended.
4. Add in the mashed bananas and vanilla extract to the wet mix, stirring until it’s all smooth and creamy.
5. Gently fold the grated zucchini into the wet mixture with a spatula. Be careful not to mash it too much!
6. Next, gradually add the dry ingredients into the wet ingredients. Stir just until combined (you want to avoid overmixing—a few lumps are totally okay!). If you’re adding nuts or chocolate chips, fold those in now.
7. Divide the batter evenly among your prepared muffin cups, filling each about 2/3 full (got to leave room for them to rise!).
8. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them, as every oven is a little different.
9. Once out of the oven, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Sweet Tips for Sweet Treats
– These muffins can be stored in an airtight container at room temperature for up to 3 days, or pop them in the fridge for up to a week.
– Oh, and if you’re feeling extra prepared, these muffins freeze like a dream! Just place the cooled muffins in a freezer-friendly bag and keep them for up to 3 months. When you’re craving a muffin, simply thaw at room temperature.
– As I mentioned, get creative with add-ins! Think about dried fruits, like raisins or cranberries, or experiment with spices. The world is your muffin canvas!
I can’t wait for you to try these Banana Zucchini Muffins! Each bite is like a little bite of happiness. Don’t forget to share your creations with me, and let me know what variations you tried! Happy baking!
