Fresh Banana Zucchini Muffins (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 ripe bananas, mashed (about 1 cup)
02 -
2 cups shredded zucchini (about 1½ medium zucchini)
→ Dry Ingredients
03 -
2 cups all-purpose flour (256g)
04 -
1 cup granulated sugar (200g)
05 -
2 teaspoons ground cinnamon
06 -
1 teaspoon baking powder
07 -
½ teaspoon baking soda
08 -
½ teaspoon kosher salt
→ Wet Ingredients
09 -
2 large eggs, room temperature
10 -
1 cup vegetable oil (218g)
11 -
2 teaspoons vanilla extract
# Instructions:
01 -
Heat your oven to 350°F and pop those paper liners in your muffin tin
02 -
Wrap your shredded zucchini in a clean towel and give it a good squeeze to get rid of extra water. Set aside. Keep the skin on for extra color, but if you've got a big one, scoop out those seeds first
03 -
In a large bowl, whisk together your flour, cinnamon, baking powder, baking soda, and salt until well combined
04 -
In another bowl, stir together your mashed bananas, sugar, eggs, oil, and vanilla until everything's nicely blended
05 -
Pour those wet ingredients into your dry ingredients and stir just until combined. Then gently fold in your shredded zucchini
06 -
Scoop about ⅓ cup of batter into each muffin liner. Bake for 22-26 minutes until they're golden brown and a toothpick comes out with just a few crumbs
07 -
Let them hang out in the pan for about 10 minutes, then move them to a wire rack to cool completely
# Notes:
01 -
Squeeze out as much liquid as possible from zucchini for best texture
02 -
Leave the green skin on zucchini for extra nutrients and color
03 -
Muffins should be golden brown with rounded tops when done