Banana Zucchini Muffins
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 bananas)
1 cup grated zucchini, squeezed of excess moisture
1/2 cup chopped walnuts or chocolate chips (optional)
Directions:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the mashed bananas and grated zucchini until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, fold in the chopped walnuts or chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 200 kcal | Servings: 12 muffins
