Introduction
Banana Zucchini Muffins are a delightful and nutritious treat that combines the sweetness of ripe bananas with the subtle flavor of zucchini. These muffins make for a perfect breakfast option or a snack on the go. Packed with wholesome ingredients, they not only satisfy your sweet tooth but also provide a healthy boost to your day. Whether you’re a fan of baking or just starting out, this recipe is easy to follow and yields delicious results every time.
Detailed Ingredients with measures
– 1 cup mashed ripe bananas (about 2 medium bananas)
– 1 cup grated zucchini (about 1 medium zucchini)
– 2 large eggs
– 1/3 cup melted coconut oil (or vegetable oil)
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup chopped nuts or chocolate chips (optional)
Prep Time
The preparation time for making Banana Zucchini Muffins is approximately 15 minutes, which is quite manageable even for those with a busy schedule. This allows you to quickly gather your ingredients and get started on mixing before diving into the baking process.
Cook Time, Total Time, Yield
The muffins will take about 20-25 minutes to bake in the oven. In total, you can expect the entire process, from prep to baking, to take around 40-45 minutes. This recipe yields about 12 muffins, making it an ideal portion for a small gathering or for meal prep to enjoy throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Muffin Tin
Grease a 12-cup muffin pan or line it with paper liners.
Mix Dry Ingredients
In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of cinnamon, and ¼ teaspoon of salt.
Mix Wet Ingredients
In a large bowl, whisk together 1 cup of mashed bananas, 1 cup of grated zucchini, ⅓ cup of vegetable oil, ½ cup of sugar, and 1 egg until well combined.
Combine Wet and Dry Ingredients
Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix.
Add Optional Mix-Ins
If desired, fold in ½ cup of chopped nuts or chocolate chips.
Fill the Muffin Cups
Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake the Muffins
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Muffins
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing
These muffins can be frozen for longer storage. Wrap them individually in plastic wrap and place them in a freezer bag.
Substitutions
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, you can use brown sugar instead of granulated sugar for a richer flavor.
Doneness
Check the muffins for doneness by inserting a toothpick in the center; it should come out clean when they are fully baked.
