Ingredients You’ll Need
To make Zucchini Banana Muffins, you will need:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas (mashed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Kitchen Equipment Needed
Here’s what you’ll need to make Zucchini Banana Muffins:
- Muffin Pan – Standard 12-cup muffin tin.
- Mixing Bowls – For combining the dry and wet ingredients.
- Grater – To grate the zucchini.
- Whisk and Spatula – For mixing the batter.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Muffin Liners – Optional, but helps prevent sticking.
Step-by-Step Directions
1. Preheat the Oven and Prepare the Pan
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick spray.
2. Prepare the Zucchini and Bananas
- Grate the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out any excess moisture. Set aside.
- Mash the Bananas: In a mixing bowl, mash the ripe bananas until smooth.
3. Mix the Wet Ingredients
- Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Mix the Dry Ingredients
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
5. Combine and Fold
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Add Zucchini and Mix-Ins: Fold in the grated zucchini and any optional mix-ins like chopped nuts or chocolate chips.
6. Fill the Muffin Cups and Bake
- Fill the Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve
- Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Tips and Tricks
- Don’t Overmix: When combining the wet and dry ingredients, stir just until the flour is incorporated. Overmixing can result in dense muffins.
- Customize Your Muffins: Feel free to add your favorite mix-ins, such as shredded coconut, raisins, or dried cranberries. You can also experiment with spices like nutmeg or ginger for added flavor.
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots on the peel.
How to Store Zucchini Banana Muffins
Zucchini Banana Muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can store them in the refrigerator for up to a week. For even longer storage, these muffins freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. To thaw, simply leave them at room temperature or warm them in the microwave for a quick snack.
Variations on the Recipe
- Gluten-Free Zucchini Banana Muffins: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- Vegan Zucchini Banana Muffins: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil like coconut oil.
- Low-Sugar Option: Reduce the sugar by half or substitute with a natural sweetener like maple syrup or honey for a lower-sugar version.
