Banana Zucchini Muffins Recipe is one of those sneaky ways to get some veggies into your snack without anyone noticing. If you’ve ever wondered how to make muffins that are moist, flavorful, and just a little bit sneaky, this recipe has your name on it.
Why You Should Try Banana Zucchini Muffins
Ever had a muffin that’s dry and crumbly and wondered why you even bothered? These muffins solve that problem with the perfect combo of ripe bananas and shredded zucchini. The zucchini adds moisture without making the muffins taste like a garden. Plus, they’re a great way to use up those overripe bananas sitting on your counter.
Not to mention, these muffins are great for breakfast, snacks, or even a quick dessert. They’re easy to make, and you can feel a little better about eating them knowing there’s some veggie action happening.
Variations I’ve Tried And Loved
I like to switch things up depending on what’s in my pantry or mood. Here are a few variations that worked well:
- Swap out regular flour for whole wheat to add some extra fiber.
- Toss in a handful of chocolate chips for a sweet surprise.
- Add chopped walnuts or pecans for some crunch.
- Use cinnamon and nutmeg to spice things up.
- Replace the sugar with honey or maple syrup for a natural sweetener.
Have you ever tried adding shredded carrot instead of zucchini? It works surprisingly well and gives a slightly different texture.
Banana Zucchini Muffins
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin.
- In another bowl, beat eggs with brown sugar and vegetable oil, then stir in the mashed bananas, grated zucchini, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon the batter evenly into muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serving Ideas for Banana Zucchini Muffins
These muffins are pretty versatile. Here are a few ways I like to enjoy them:
- Warm with a pat of butter or cream cheese.
- Paired with a cup of coffee or tea for a mid-morning pick-me-up.
- Crumbled over yogurt with a drizzle of honey.
- Wrapped up as a quick snack for school or work.
Do you prefer your muffins warm or cold? I’m team warm all the way.
Helpful Tips for Banana Zucchini Muffins Recipe
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy muffins.
- Don’t overmix the batter; a few lumps are totally fine.
- Use ripe bananas for the best flavor and natural sweetness.
- If you want to make these gluten-free, try a 1:1 gluten-free baking flour.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Leftovers and Storage
If you have leftovers (and you probably will), keep them in a sealed container on the counter. They’ll stay fresh for a few days. For longer storage, pop them in the freezer. Just thaw at room temperature or warm them up in the microwave for that fresh-baked feel.
Common Mistakes to Avoid
- Using unripe bananas: They won’t provide enough sweetness or moisture.
- Forgetting to squeeze the zucchini: This can make the batter too wet and the muffins dense.
- Overmixing the batter: It develops gluten and makes muffins tough.
- Baking at the wrong temperature: Too hot and the outside burns while the inside stays raw.
- Skipping the baking powder or baking soda: Your muffins won’t rise properly.
Nutrition Facts (per serving)
- Calories: 180 kcal
- Carbohydrates: 28 g
- Protein: 3 g
- Fat: 6 g
- Fiber: 2 g
- Sugar: 14 g
These Banana Zucchini Muffins strike a nice balance between tasty and a bit nutritious, making them a great option for a guilt-free treat. Want to sneak veggies into your snacks? This recipe has you covered.