Banana Zucchini Muffins Recipe

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Banana Zucchini Muffins

I’m excited to share my favorite healthy muffins recipe with you! These banana zucchini muffins are great for breakfast or a snack. They’re moist thanks to zucchini and sneak in some veggies.

This recipe makes about 12 muffins. They’re full of flavor from ripe bananas and zucchini. Each muffin has about 335 calories. You can keep them fresh for a few days or freeze them for later. Let’s get baking!

5 Reasons You’ll Love This Recipe

I’m excited to tell you why these banana zucchini muffins are amazing! They’re super easy to make. As a busy parent, I love that it’s a one-bowl recipe. No fuss, no muss – just mix and bake!

These muffins are full of healthy ingredients. They have bananas and zucchini. I feel good serving them to my family. They get some veggie goodness in a yummy way.

This recipe is versatile. I can change ingredients based on what I have. Or add nuts for extra crunch. It feels like I have a new treat every time!

  • Moist and fluffy texture
  • Not overly sweet
  • Perfect for breakfast or snacks

These muffins are great for kids too. My little ones love them without knowing they’re eating veggies. It’s a sneaky way to get them to eat healthier.

These muffins are a lifesaver on busy mornings. I grab one with my coffee, and I’m good to go!

With all these benefits, these muffins are a favorite in my home. Try them out – I think you’ll love them as much as we do!

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Exact Ingredients List (+ Possible Substitutes)

I’ve gathered all the recipe ingredients you’ll need for these delicious banana zucchini muffins. Let’s dive into the list and explore some baking substitutions!

  • 2 cups shredded zucchini
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 ripe bananas (mashed)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

Don’t worry if you’re missing some ingredients! I’ve got you covered with these handy baking substitutions. For a healthier twist, swap all-purpose flour with whole wheat flour. No ripe bananas? Use applesauce instead. To cut down on oil, replace it with melted butter or more applesauce.

If you’re watching your sugar intake, try alternative sweeteners with a 1:1 sugar ratio. Just remember, these substitutions might slightly change the texture and taste of your muffins.

For precise measurement conversions, use a kitchen scale. It’s the most accurate way to ensure your muffins turn out perfect every time. Happy baking!

Instructions

Let’s start making our tasty banana zucchini muffins! First, I preheat my oven to 350°F. Then, I line a muffin tin with paper liners. This makes baking even and cleaning up easy.

Next, I grate the zucchini finely and squeeze out extra water. This keeps the muffins from getting soggy. In one bowl, I mix the dry ingredients. In another, I blend the wet ingredients until smooth.

Then, I mix the wet and dry ingredients together gently. I add the zucchini, stirring just a little. This way, the muffins won’t be tough from overmixing.

  1. Fill each muffin liner about 1/3 full with batter
  2. Bake for 22-26 minutes until golden brown
  3. Test with a toothpick – it should come out clean
  4. Cool in the pan for 10 minutes
  5. Transfer to a wire rack to finish cooling
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The kitchen smells amazing as the muffins bake. I can’t wait to taste these moist, yummy treats! Remember, let the muffins cool completely for the best texture.

Tips, Tricks & Storing

I love sharing baking tips to help you make perfect muffins every time. Use the fine side of your grater for zucchini. This makes the muffins smooth.

Storing muffins right keeps them fresh. Keep them at room temperature in a sealed container or bag for 2-3 days. Adding a slice of bread helps keep them moist. Don’t put them in the fridge, as it can dry them out.

To store muffins for a long time, freeze them. Wrap each one in plastic wrap and put them in a freezer bag. When you want to eat one, just thaw it at room temperature or microwave it for a few seconds.

  • Use fine grater for zucchini
  • Store at room temperature for 2-3 days
  • Add bread slice to container for moisture
  • Freeze for longer storage

These easy tips will make you a pro at making muffins. Your muffins will stay fresh and tasty for a long time.

Recipe Variations & Serving Suggestions

I love making muffin variations to keep things fun! Try adding chopped walnuts or pecans for a nutty crunch. For extra sweetness, mix in chocolate chips or dried cranberries. These add amazing flavors to the muffins.

These muffins are great warm with cinnamon honey butter. They’re perfect with coffee for breakfast or tea in the afternoon. You can also make them healthier by using less sugar or a different sweetener.

Want to try something new? Add spices like nutmeg or allspice for unique tastes. You can do so much with these muffins! They’re sure to become a favorite at home, whether you stick to the original recipe or try new flavors.