Banana Zucchini Bread Muffins
Equipment
- 1 muffin tin
- 12 paper liners
- 1 Mixing bowl
- 1 Whisk
- 1 Grater
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wooden spoon or spatula
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 bananas)
- 1 cup grated zucchini excess moisture removed
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
- Stir the mashed banana and grated zucchini into the wet ingredients until thoroughly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts if using.
- Distribute the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the best texture, squeeze out any excess moisture from the grated zucchini before adding it to the batter. For added flavor, consider mixing in a pinch of nutmeg or a handful of chocolate chips. These muffins can be stored in an airtight container for up to three days or frozen for up to a month.
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