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The Best Banana Zucchini Muffins

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Hello Sweet Friends,

I hope you had an amazing Thanksgiving and survived Black Friday.

I rarely go out anymore. I usually order anything I need online. It is so easy to do and I find that most sales start in November. That doesn’t mean I am ready for Christmas!

However, I do have my Christmas tree up. No decorations yet but I did get this amazing bucket done for the tree collar. You can check it out here.

So, a couple of weeks ago I needed to use up my ripe bananas and thought about making banana bread but my daughter suggested adding zucchini to it.

Wet Ingredients

 

I found this banana zucchini bread recipe online but instead of the bread, we went with muffins and this is the result.

Not only does it use up your bananas but also any zucchini you may have left in your freezer.

Dry Ingredients

The bananas I used were some I had frozen about a month prior.

I found that you can freeze bananas and they will not turn color for about the first 3 weeks. After that, they turn black but don’t be discouraged, they are still very good to use and it doesn’t affect the taste, texture, or the color of the muffins.

Wet & Dry Ingredients mixed together

These are super moist with lots of flavor. If you are not a fan of Zucchini, not to worry because you can’t taste it.

Also, in this recipe, I made these Jumbo-sized. They are huge. You don’t have to make them this way but I did. It made 9 large muffins. To get them this size, I filled the tins almost to the top.

 

Don’t they look yummy?

If you decide to make them smaller, I would not bake them as long.

Let’s begin.

Banana Zucchini Muffins

Moist, flavorful muffins made with banana and zucchini.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 9 Muffins

Ingredients
  

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup mashed ripe bananas about 2 medium-sized bananas, mashed
  • 1 cup zucchini shredded
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt

Notes

Preheat your oven to 350 degrees.
Beat together the oil and sugar in a stand mixer.
Add in the mashed bananas, zucchini, egg and vanilla.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
Add the dry ingredients into the wet and mix on low speed until just combined.
Add paper liners to your muffin tins.
Pour or scoop the batter into the paper liners until about 3/4 full. 
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Keyword Banana, Easy, Zucchini

If so desired, you could add walnuts, pecans, coconut, or chocolate chips.

So many possibilities.

I hope you give these a try.

They are so delicious.

Let me know in the comments if you have made them and if you like them!

Enjoy the rest of your week and I will be back Saturday for another project!

 

 

Journey with Me

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