Banana Zucchini Muffins (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
Plain flour, 1 1/2 cups - makes up the base of our treats
02 -
Baking powder, 1 teaspoon
03 -
Baking soda, 1/2 teaspoon
04 -
Salt, 1/2 teaspoon
05 -
Ground cinnamon, 1 teaspoon - gives that lovely cozy flavor
06 -
Ground nutmeg, 1/4 teaspoon - adds a tiny bit of magic
→ Wet Ingredients
07 -
2 large overripe bananas, squashed
08 -
Zucchini, 1 cup shredded and squeezed dry - our hidden veggie!
09 -
Brown sugar, 1/2 cup
10 -
White sugar, 1/4 cup
11 -
Vegetable oil, 1/2 cup
12 -
2 large eggs
13 -
Vanilla extract, 1 teaspoon
→ Optional Mix-ins
14 -
Broken walnuts or pecans, 1/2 cup
15 -
Chocolate chips, 1/2 cup
16 -
Raisins, 1/2 cup
# Preparation Steps:
01 -
Grab your zucchini and shred it up, then wrap in a kitchen towel and squeeze out all the water. Don't skip this part if you want your muffins to turn out right!
02 -
Grab a big bowl and mix your flour, baking powder, baking soda, salt, cinnamon and that bit of nutmeg until everything's well blended.
03 -
Squish those bananas in a separate bowl till they're gooey. Throw in your dried zucchini, sugars, oil, eggs, and vanilla. Stir it all up till it looks good and mixed.
04 -
Dump the wet stuff into your dry mix and stir just enough to combine them. Don't go crazy with the mixing! Want nuts, chocolate or raisins? Fold them in now with a light touch.
05 -
Spoon the mix into your muffin cups about 2/3 full. Stick them in a 350°F oven for 18-20 minutes. They're done when a toothpick comes out clean. Let them sit for 5 minutes before moving them to cool.
# Additional Tips:
01 -
Keep these treats in a sealed container and they'll last 3 days
02 -
Pop them in the freezer and they'll stay good for 3 months
03 -
Always use super spotty bananas for better taste
04 -
You won't taste the zucchini but it makes everything moist!