Banana Zucchini Muffins are a great way to use up that last bit of zucchini as we enter into the Fall months. These are really the best Banana Zucchini Muffins ever!
Banana Zucchini Muffins
I love the fall season, and there is nothing better than enjoying a cup of coffee or tea with a muffin on a cool, crisp morning. These Banana Zucchini Muffins are extra large in size, which gives you an excuse to enjoy your morning a little longer! Plus, they really are so moist and delicious, you will want to savor it as long as possible!
Banana Zucchini Muffin Recipe
This Banana Zucchini Muffins recipe is similar to my Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting (Say that one eight times fast…). You will notice there is not frosting on these muffins-they are perfect as it. And, they really are pretty simple to make!
Ingredients:
- Flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Sugar
- Eggs: I feel like I keep repeating myself about baking with eggs, but please use room temperature eggs for baking. This affects the height and texture of the muffins. Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!
- Vegetable oil
- Vanilla
- Ripe bananas: You can’t have bananas that are too ripe for this recipe. The riper, the better!
- Zucchini: Drain the shredded zucchini for this recipe. There is no need to peel the green skin off the zucchini unless you want to. If you are using a large zucchini, make sure you remove the seeds before grating.
The Secret to Baking with Zucchini
I can’t seem to give up the zucchini season quite yet. They are such a wonderful vegetable to use in baking, and I think more people are finally jumping on the ‘zucchini in baking’ bandwagon.
You would never know there’s zucchini in these muffins if it wasn’t for the green bits. I know some people aren’t anxious to eat desserts with zucchini in it, but this is a must-try. There is no noticeable flavor and it adds something fantastic to the final product. There are a couple of tricks to making the most of your zucchini in your recipe:
Use the fine side of your grater for smaller sized shredded zucchini. If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)
Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important.
How to Make Banana Zucchini Muffins
These delicious Banana Zucchini Muffins are easy to make, but everyone will think you spent hours making them! Remember the debate about which you would eat first, the top or the bottom of a muffin? Don’t worry about that debate because all you will have left are crumbs.
To get ready to bake the muffins, preheat the oven to 350°F and prepare your muffin pan with extra-large liners. Earlier, I mentioned these were extra-large muffins, and I pour 1/3 cup of the batter into each liner. If you are using a standard scoop, be aware that you will make many more muffins than my serving count. These are the Giant Muffin Cups that I used.
Once you have mixed all the ingredients together, bake the muffins for 22-26 minutes. Use the toothpick trick to check if the Banana Zucchini Muffins are done. You should see a few crumbs on the toothpick, but it should not have wet batter. The tops will be golden brown.
How to Freeze Banana Zucchini Muffins
You will want to make sure you allow the muffins to cool completely. Just wrap the Banana Zucchini Muffins tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your muffins, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date. Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging. It will re-absorb some of its moisture this way.
INGREDIENTS
BANANA ZUCCHINI MUFFINS
- 2 cups (256g) all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 eggs, room temperature
- 1 cup (218g) vegetable oil
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 2 cups shredded zucchini, drained
INSTRUCTIONS
Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.
In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.
Add the flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.
Add in the shredded zucchini and stir until incorporated.
*I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
Add 1/3 cup of batter to each cupcake liner.
Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be golden brown.
