Banana Zucchini Muffins

stacked plate of banana and zucchini muffins

Let's let some fruit and veggies in on the fun with these impossibly soft and tender cinnamon kissed Banana Zucchini Muffins. They're fluffy and flavorful!

Course Breakfast, Dessert

Cuisine American

Keyword Banana Zucchini Muffins

Prep Time 15

Cook Time 24

Total Time 39

Servings muffins

Calories 336kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 cups finely grated zucchini (from an 8-9 inch squash)
2 very ripe bananas (1 cup mashed)
2 large eggs
1 cup avocado oil or vegetable oil
2 tsp pure vanilla extract
1 cup granulated sugar (200 grams)
2 cups all-purpose flour (240 grams)
2 tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1-2 tsp cinnamon sugar (optional topping)

Instructions

Preheat oven to 350°F. Line a standard muffin tin with parchment paper liners.
Onto a clean dish towel, finely shred zucchini (skin-on) using the side of the box grater with the smaller holes. I keep the stem on as a handle to hold while grating then discard ot at the end.
Wrap the towel around the grated zucchini and squeeze out the excess water over the sink. Set aside.
In a large mixing bowl, add the peeled bananas and mash with a fork. Add eggs, oil, vanilla and sugar. Mix well with a metal whisk. Stir in the zucchini and set aside.
In a medium bowl whisk the flour, cinnamon, baking powder, baking soda, and salt together then gently pour over wet ingredients.
Stir together until just combined.
Optional: allow batter to sit in the mixing bowl for 10-15 minutes for extra rise and fluff factor! I try to always including this step when I make muffins.
Divide batter between lined muffin cups until a little over ¾ the way full, adding approx. ⅓ cup of batter for each muffin. I like to use a large cookie scoop for quick and easy batter transfer.
Optional: sprinkle the tops with cinnamon sugar before baking. I love the texture and flavor this adds!
Bake for 24-26 minutes, depending on oven temperament and type of pan used. Tops should be rounded and golden brown and an inserted toothpick will contain some crumbs, but no wet batter.
Let muffins sit in the pan for 10 minutes then transfer to a wire rack to fully cool. Enjoy!

Notes

Nutrition Facts below are estimated per muffin using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition