Are you looking for a quick and easy recipe that's both healthy and delicious? Look no further! These zucchini banana muffins are the perfect answer. Combining the moistness of banana bread with the subtle sweetness of zucchini, these muffins are a delightful treat for breakfast, a snack, or even dessert. They're incredibly versatile, perfect for meal prepping, and surprisingly easy to make, even for beginner bakers. Get ready to enjoy a burst of flavour in every bite! This easy recipe is perfect for busy weeknights and makes a fantastic addition to your homemade cooking repertoire.
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat for a healthier option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium)
- 1 cup shredded zucchini (about 1 medium)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup chocolate chips (optional)
Instructions:
Get started: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This helps prevent sticking and makes cleanup a breeze.
Dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures even distribution of leavening agents for perfectly fluffy muffins.
Wet ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Add the zucchini and banana: Gently fold in the mashed banana and shredded zucchini. If using, add the nuts and chocolate chips now.
Fill the muffin cups: Fill each muffin liner about ¾ full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them.
Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Zucchini Banana Muffins:
- Ripe bananas are key: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter: Overmixing can lead to tough muffins. Mix until just combined.
- Grate the zucchini finely: Finely grated zucchini will be less noticeable in the muffins.
- Add your favorite mix-ins: Get creative! Try adding raisins, cranberries, blueberries, or different types of nuts.
Variations:
- Spiced Zucchini Banana Muffins: Add a pinch of ginger and cardamom for a warm, spiced flavor.
- Lemon Zucchini Banana Muffins: Add the zest and juice of one lemon for a zesty twist.
- Oatmeal Zucchini Banana Muffins: Substitute ½ cup of the flour with rolled oats for added texture and fiber.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 250
- Fat: 10g
- Protein: 4g
- Carbohydrates: 35g
- Fiber: 2g
These delicious and healthy zucchini banana muffins are a perfect addition to your quick dinner ideas or a satisfying breakfast. Enjoy! They're also great for meal prepping – just store them in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. These best recipes are sure to become a family favorite!