Banana Zucchini Muffins with Oil
Moist and flavorful banana muffins enhanced with grated zucchini and vegetable oil for a tender crumb. Perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup grated zucchini, excess moisture squeezed out
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 powder, baking soda, ground cinnamon, and salt until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract and mashed bananas until fully incorporated.
Add the dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.