Banana Zucchini Muffins

In Dessert 134 views

Banana Zucchini Muffins are an incredible method to go through that last piece of zucchini as we go into the Fall months. These are actually the best Banana Zucchini Muffins ever! While these are the best Banana Zucchini Muffins ever, I likewise have a Best Zucchini Bread formula you should attempt!

I love the fall season, and there isn’t anything better than getting a charge out of some espresso or tea with a biscuit on a cool, fresh morning. These Banana Zucchini Muffins are additional huge in size, which gives you a pardon to make the most of your morning somewhat more! Besides, they truly are so soggy and tasty, you will need to enjoy it to the extent that this would be possible!

These delightful Banana Zucchini Muffins are not difficult to make, yet everybody will think you went through hours making them! Recall the discussion about which you would eat first, the top or the lower part of a biscuit? Try not to stress over that banter since all you will have left are morsels.

READ MORE  SALTED CARAMEL TOFFEE CHEESECAKE

INGREDIENTS

BANANA ZUCCHINI MUFFINS

  • 2 cups (256g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup (218g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini, drained

INSTRUCTIONS

  1. Heat oven to 350°F and prepare a muffin pan with extra large cupcake liners.
  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir well (I often just use my fork) until fully combined.
  4. Add the flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined.
  5. Add in the shredded zucchini and stir until incorporated.
  6. *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
  7. Add 1/3 cup of batter to each cupcake liner.
  8. Bake for 22-26 minutes, or until an inserted toothpick is removed with some crumbs, but not wet batter. Tops should be golden brown.
READ MORE  EASY CHOCOLATE MOUSSE
CHOCOLATE SNICKERDOODLES
CHOCOLATE SNICKERDOODLES
Chocolate Snickerdoodles – soft and chewy chocolate
BOURBON MOLASSES COOKIES
BOURBON MOLASSES COOKIES
This recipe for soft and chewy Bourbon
SALTED DARK CHOCOLATE CHEESECAKE ( KETO + LOW CARB )
SALTED DARK CHOCOLATE CHEESECAKE ( KETO + LOW CARB )
This incredible Salted Dark Chocolate Cheesecake has
STRAWBERRY UPSIDE DOWN CAKE
STRAWBERRY UPSIDE DOWN CAKE
Need a quick and easy dessert that’s
Must read×

Top