These banana zucchini muffins are a delightful way to combine the sweetness of bananas with the subtle flavor of zucchini, creating a nutritious and delicious baked good perfect for any occasion.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2 ripe bananas, mashed
1 cup grated zucchini
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon until well combined.
In another bowl, combine the wet ingredients: mashed bananas, grated zucchini, sugar, oil, eggs, and vanilla extract. Mix until well blended.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
