These moist banana zucchini muffins are a tasty treat! Loaded with sweet bananas and shredded zucchini, they’re soft, fluffy, and perfect for breakfast or a snack.
I love how the zucchini sneaks in some veggies! Plus, they’re so easy to whip up. Just mix, bake, and enjoy. Trust me, you won’t be able to eat just one! 🍌🥒
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star here! They add sweetness and moisture. If you’re short on bananas, unsweetened applesauce can work too, but you might need to reduce the sugar slightly.
Zucchini: Shredded zucchini makes these muffins moist and healthy. If zucchini isn’t available, you can use grated carrots for a different flavor. Just make sure to squeeze out excess moisture!
Flour: All-purpose flour is great for these muffins. If you need a gluten-free option, you can substitute with a gluten-free flour blend. The texture may be slightly different, but still delicious!
Oils: Vegetable oil keeps the muffins soft. Melted coconut oil adds a nice flavor if you like it! You can even use applesauce as a lower-fat option, though it may change the texture.
Nuts: Walnuts or pecans add a nice crunch. If you’re allergic, consider using seeds like sunflower or pumpkin seeds, or just leave them out for a nut-free version.
How Can I Make Perfectly Moist Muffins?
The key to these muffins staying moist is all about balancing wet and dry ingredients. Ensure your bananas are very ripe for max moisture. Also, make sure to squeeze any extra liquid from the zucchini to prevent the batter from becoming too runny.
- Combine wet and dry ingredients just until mixed. Overmixing can make muffins dense.
- Fill each muffin cup about 3/4 full for a nice rise.
- Check for doneness around 20 minutes by inserting a toothpick; if it comes out clean, they’re ready!
Let them cool for some time to help them stay moist. Enjoy your baking! 🍌🥒
Moist Banana Zucchini Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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
- 3 ripe bananas, mashed
- 1 cup shredded zucchini (about 1 small zucchini, squeezed to remove excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 20-25 minutes for baking. Once the muffins are out of the oven, allow them to cool for about 5 minutes before transferring them to a wire rack. So, in total, you’re looking at around 40-45 minutes to enjoy these tasty muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or lightly grease it with cooking spray or oil. This will make it easier to remove the muffins later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This helps to ensure that everything is evenly mixed and avoids any clumps.
3. Combine the Wet Ingredients:
In another bowl, combine the granulated sugar, brown sugar, and oil. Mix well until everything is nicely combined. Then, beat in the eggs one at a time, followed by the vanilla extract. Finally, stir in the mashed bananas until it’s all blended together.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring the dry and wet ingredients together. Gently fold the dry mixture into the wet mixture, stirring just until combined. Be careful not to overmix; you want the muffins to be light and fluffy!
5. Add in Zucchini and Nuts:
Next, fold in the shredded zucchini and the chopped walnuts or pecans if you’re using them. This will add that lovely crunch and boost nutrition!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows some room for the muffins to rise without overflowing.
7. Bake the Muffins:
Pop the muffin tray into your preheated oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready!
8. Cool and Enjoy:
Once done, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now they’re ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.
These muffins are perfectly moist and a great way to enjoy both bananas and zucchini. They make a fantastic breakfast or snack, and you might just find yourself wanting to make them again and again!
FAQ for Moist Banana Zucchini Muffins
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but keep in mind the muffins may be a bit denser. You might want to mix half whole wheat and half all-purpose for a lighter texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze them; just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Absolutely! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg, let sit until gel-like) and use a plant-based oil. The results will still be delicious!
What Variations Can I Add to the Recipe?
Feel free to add in extras like chocolate chips, dried fruits, or even swap in different nuts. You can also experiment with spices like nutmeg or ginger for a unique twist!