Extra-Moist Banana Zucchini Muffins

by

Description:

These muffins are a perfect blend of sweet bananas and tender zucchini, delivering extra moisture without being heavy. They’re naturally sweet, soft, and fluffy, making them ideal for breakfast, snacks, or even a guilt-free dessert. With a hint of cinnamon and nutmeg, they’re fragrant and comforting with every bite.

Ingredients For Extra-Moist Banana Zucchini Muffins

Dry Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

Wet Ingredients:

  • 2 medium ripe bananas, mashed (about 1 cup)

  • 1 medium zucchini, grated (about 1 cup, lightly packed)

  • ½ cup (120 ml) vegetable oil or melted coconut oil

  • ¼ cup (60 ml) plain yogurt or buttermilk

  • ½ cup (100 g) brown sugar, packed

  • 2 large eggs

  • 1 tsp vanilla extract

Optional Add-ins:

  • ½ cup (75 g) chocolate chips or chopped nuts

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

  3. Prepare Wet Ingredients: In another bowl, mash the bananas. Add grated zucchini, oil, yogurt, brown sugar, eggs, and vanilla. Mix until well combined.

  4. Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix—overmixing makes muffins dense. If using, fold in chocolate chips or nuts.

  5. Fill Muffin Cups: Spoon batter into the prepared muffin cups, filling each about ¾ full.

  6. Bake: Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes & Tips:

  • Zucchini: Squeeze out excess moisture from grated zucchini for less soggy muffins.

  • Bananas: Riper bananas create sweeter, more flavorful muffins.

  • Oil & Yogurt: This combination keeps muffins moist without making them greasy.

  • Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Muffins also freeze well.

  • Variations: Add ½ cup shredded coconut, raisins, or swap half the flour for whole wheat for a healthier version.

Servings:

Makes 12 standard muffins.

Nutritional Info (per muffin, approximate):

  • Calories: 180 kcal

  • Carbohydrates: 28 g

  • Protein: 3 g

  • Fat: 7 g

  • Saturated Fat: 1 g

  • Fiber: 2 g

  • Sugar: 14 g

  • Sodium: 150 mg

Benefits:

  • Nutritious: Bananas provide potassium and natural sweetness, while zucchini adds vitamins, minerals, and fiber.

  • Moist & Tender: Perfect for breakfast or snacks, these muffins satisfy cravings without being overly sugary.

  • Kid-Friendly: Easy way to sneak vegetables into a child’s diet.

Q/A:

Q: Can I use all-purpose flour or whole wheat flour?
A: Both work! All-purpose flour gives a softer texture, while whole wheat flour adds nuttiness and extra fiber.

Q: Can I make these muffins vegan?
A: Yes! Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water = 2 eggs) and use plant-based yogurt.

Q: Can I make mini muffins?
A: Absolutely! Reduce baking time to 12–15 minutes for mini muffins.

Q: Can I skip the sugar?
A: You can reduce sugar slightly since bananas add natural sweetness, but skipping entirely may affect texture.

Leave a Comment