Description
Moist banana and zucchini muffins spiced with cinnamon.
Ingredients
Scale
- 2 cups shredded zucchini (about 1 ? medium zucchini)
- 2 cups (256 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ? teaspoon baking soda
- ? teaspoon kosher salt
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350?F (175?C) and line a muffin tin with liners.
- Wrap the shredded zucchini in a paper towel or clean towel and squeeze out any excess water; set aside.
- In a large bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, combine the mashed bananas, sugar, eggs, oil, and vanilla; stir until fully combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini.
- Fill each cupcake liner with about ? cup of batter.
- Bake for 22?26 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter and the tops are rounded and golden brown.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 22-26 mins