Banana Zucchini Muffins
Banana zucchini muffins are a wonderful balance between sweetness and healthiness which make the perfect snack right out of your garden.
Ingredients
- 2 cups Shredded zucchin
- 2 cups All purpose flour
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 2 tsp Groud Cinnamon
- 1/2 tsp Salt
- 1 cup Sugar
- 2 eggs Room tempurature
- 1 cup Vegetable oil
- 2 tesp Vanilla extract
- 2 ripe Bananas smashed
Instructions
- Preheat oven to 350°F and prepare a muffin pan with liners.
- Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well until fully combined.
- Add the dry ingredients, and stir until just combined. Add in the shredded zucchini and stir until incorporated.
- Add ⅓ cup of batter to each cupcake liner which is about half full.
- Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be rounded and golden brown.
Notes
I leave the skin on the zucchini when I shred them to add fiber to the recipe. Muffin liners are a must to keep the muffins from sticking.