In this post, we'll show you how to make easy Zucchini Banana Muffins recipe. This recipe features ripe bananas combined with garden fresh zucchini to make a fluffy, moist muffin with a comforting taste. These muffins are the best of both worlds if you love both banana and zucchini muffins.
Prep Time15 minutesmins
Cook Time22 minutesmins
Total Time37 minutesmins
Course: Breakfast, Snack
Cuisine: American
Keyword: muffins, zucchini banana muffins
Servings: 18muffins
Calories: 228cal
Author: Amy Desrosiers
Cost: $3
Equipment
food processor
24-count muffin tin & cupcake wrappers
2 large mixing bowls
Measuring Cups & spoons
Whisk
Wooden Spoon
oven
cheesecloth or paper towels
ice cream scooper
Ingredients
2cupsall-purpose flour
1teaspoonbaking power
½teaspoonbaking soda
½tablespooncinnamon
½teaspoonsalt
1cupgranulated sugar
2largeeggsroom temperature
1cupcanola oil
2teaspoonsvanilla extract
2mediumbananas ripe
2cupszucchini shredded, and fully drained
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 24-count muffin tin with 18 wrappers. This might fluctuate slightly depending on how much batter you add to each.
Cut zucchini in half and then into pickle-sized pieces ( small enough to fit into a food processor with the shredding attachment. Add it piece by piece to the food processor to shred it. Watch this short Instagram Reel clip to visually see this.
Add half the shredded zucchini to a cheesecloth and squeeze out any excess juices. Add shreds to a measuring cup and measure out 2 cups after draining. Freeze any excess with the moisture in a freezer-safe bag if you wish!
In a large bowl, whisk the flour, baking soda, powder, salt, and cinnamon and set aside.
In a large bowl, add the sugar, mashed banana, eggs, oil, and extract; combine well until fluffy.
Slowly add the dry ingredients into the wet ingredients and combine.
Fold in the zucchini shreds and stir just mix.
Using an ice cream scooper, add batter to cupcake papers filling them almost to the top.
Place muffins into the oven and bake for 22-25 minutes. Muffins will be golden brown, fluffy, and feel springy once done. A toothpick inserted into the center of a muffin should come out clean without any wet batter on it once done.
Allow muffins to cool for 5 minutes before enjoying warm!
Notes
Nutritional values may vary and are meant to be a guide.