BAKED BY AN INTROVERT
Zucchini Banana Muffins
Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that leftover zucchini. These muffins are bursting with flavorful banana and cinnamon.
Use a box grater to grate the zucchini. This allows the zucchini to be finely shredded making it perfect for muffins.
Summer ripe zucchini will be best for these muffins. Overripe, spotty bananas will yield the very best flavor.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
Whisk the oil, sugar, banana puree, vanilla extract, and eggs together in a separate bowl.
Fold the zucchini into the wet ingredients, making sure it's thoroughly mixed in. Then add to dry ingredients and mix until just combined.
Divide the batter between paper-lined muffin cups.
Top the batter with banana chips if desired.
Bake at 425°F for 5 minutes then reduce to 350°F and bake for 10-15 minutes.
These Zucchini Banana Muffins are moist and loaded with flavor. I can assure you this muffin recipe will be your go-to breakfast or snack!
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