Zucchini Banana Muffins
Zucchini Banana Muffins are the perfect muffin! With the goodness of zucchini and sweetness from bananas, these easy muffins have it all!
Ingredients
- 2 cups shredded zucchini, about 1½ medium zucchini
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mashed bananas, about 2 ripe bananas
Instructions
- Preheat oven to 350°F and prepare a muffin pan with large cupcake liners.
- Grate (shred) zucchini, using a cheese grater. Lay the shredded zucchini on a paper towel or a clean towel and press down/squeeze out any excess water. Set aside.
- In a large bowl add the flour, baking soda, baking powder, cinnamon, cardamom, and salt.
- On a dinner plate, mash the bananas with a fork.
- In a large bowl, add the bananas, both sugars, eggs, oil, and vanilla. Stir until combined.
- Add in the dry ingredients, and mix well (it’s okay for the batter to be a little lumpy).
- Stir in the shredded zucchini and mix until incorporated.
- Fill the cupcake liners ⅔ full. You can use a scoop or a large spoon.
- Bake for 25 minutes, or until tops are rounded and golden brown.
- Serve warm and enjoy!