Description
A batch of large, tender muffins packed with ripe banana sweetness and a hidden boost of zucchini—perfect for breakfast or a wholesome snack. Moist and flavorful without feeling too indulgent.
Ingredients
- 2 cups shredded zucchini (about 1½ medium)
- 2 cups all‑purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 ripe bananas, mashed (~1 cup)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup vegetable oil
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners.
- Shred the zucchini using the fine side of a grater, then wrap it in a paper towel and squeeze out excess moisture—this keeps the muffins from getting soggy.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In another bowl, stir together the mashed bananas, sugar, eggs, oil, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini.
- Fill each liner with about ⅓ cup of batter (makes 13 large muffins).
- Bake for 22–26 minutes, until a toothpick comes out with a few crumbs but no wet batter and the tops are golden.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For variations, swap half the oil for applesauce or melted butter.
- Fold in ½–1 cup nuts (walnuts, pecans) or chocolate chips.
- Try pumpkin pie spice, nutmeg, or allspice instead of cinnamon for a twist.
- Use whole wheat or gluten‑free all-purpose flour (1:1 replacement).
- Replace eggs using your favorite egg replacer—works well for a vegan twist.
- Store cooled muffins in an airtight container for up to 2–3 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
