Banana Zucchini Muffins
My husband couldn’t get enough of these Banana Zucchini Muffins at our family dinner last night. The look of delight on his face when he took his first bite was priceless! It’s safe to say these muffins were a hit at the table.
Ingredients:
- 1 cup mashed bananas
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts
Instructions:
- Preheat the oven to 350°F and grease a muffin tin.
- In a large bowl, mix together bananas, zucchini, sugar, oil, and egg.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the walnuts.
- Spoon the batter into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Enjoy warm or at room temperature.
Popular questions:
- Q: Can I substitute the all-purpose flour with whole wheat flour?
- Q: Can I use almond flour instead of all-purpose flour?
- Q: Can I omit the walnuts from the recipe?
A: Yes, you can substitute the all-purpose flour with whole wheat flour for a healthier alternative.
A: Almond flour has a different texture than all-purpose flour, so the muffins may turn out denser. It’s best to stick with all-purpose flour for this recipe.
A: Yes, you can omit the walnuts or replace them with another nut of your choice, or even leave them out for a nut-free version.
Helpful tips:
- For added sweetness, you can sprinkle some brown sugar on top of the muffins before baking.
- You can add a handful of chocolate chips to the batter for a delicious twist.
- Serve the muffins with a dollop of yogurt or a drizzle of honey for extra flavor.
Expert Secrets:
- Make sure to squeeze out any excess moisture from the grated zucchini to prevent the muffins from becoming too wet.
- Add a splash of vanilla extract to enhance the flavor of the muffins.