banana zucchini muffins
These moist and delicious extra large Banana Zucchini Muffins are filled with flavor and make the perfect breakfast or snack treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups shredded zucchini about 1.5 medium zucchini
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 ripe bananas mashed (about 1 cup)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a muffin tin with liners.
- Gently wrap the shredded zucchini in a paper towel and squeeze out excess water. Set aside.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mix mashed bananas, sugar, eggs, oil, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini.
- Spoon about ⅓ cup of batter into each muffin liner.
- Bake for 22-26 minutes or until a toothpick inserted comes out with a few crumbs but no wet batter.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are perfect for breakfast or as a healthy snack. You can optionally add chopped nuts or chocolate chips for extra texture and flavor.