Sunday, September 12, 2021

Zucchini Banana Muffins

 

Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.
5 from 1 vote
PREP TIME 15 mins
COOK TIME 26 mins
TOTAL TIME 41 mins
SERVINGS 44 muffins

Ingredients  
  • 4 cups all-purpose flour
  • 1 1/2 cup sugar
  • 1 1/2 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 1/2 cup buttermilk or buttermilk substitute
  • 4 large eggs, beaten lightly
  • 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
  • 3 teaspoons vanilla extract
  • abt 4 medium zucchini
  • 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)

Instructions 

  • Preheat the oven to 350ºF. Line 4 muffin tins with a total about 44 paper cups. (Or, grease muffin cups with cooking spray.)
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  • In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
  • Shred the zucchini on the small hole of a box grater. Measure out 3 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
  • Fold the zucchini and chopped nuts/chips (optional) into the batter. 
  • Divide the batter among the muffin tin cups, filling each about 3/4 full. 
  • Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

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