Banana Zucchini Muffins with Oil
Moist and flavorful banana zucchini muffins made with vegetable oil for a tender crumb. Perfect for breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large ripe bananas, mashed
1 cup grated zucchini, squeezed dry
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, combine the mashed bananas, grated zucchini, eggs, vegetable oil, granulated sugar, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.