Moist Banana Bread Zucchini Muffins: A Delicious Twist on a Classic!
Are you ready to try a unique and scrumptious muffin recipe that combines the warm flavors of banana bread with the added nutrition of zucchini? Look no further! Our Moist Banana Bread Zucchini Muffins recipe is a must-try, and we invite you to give it a shot at home. Simply follow the steps below to create these mouthwatering muffins, and get ready to impress your family and friends.
Recipe:
Ingredients:
* 3 large ripe bananas, mashed
* 1 medium zucchini, grated
* 1 1/2 cups all-purpose flour
* 1 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup unsalted butter, melted
* 1 large egg
* 1/2 cup plain Greek yogurt
* 1 teaspoon vanilla extract
* Optional: chopped nuts (walnuts or pecans), chocolate chips, or dried cranberries
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed bananas, grated zucchini, melted butter, egg, Greek yogurt, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in any optional add-ins, such as chopped nuts, chocolate chips, or dried cranberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Timing:
* Cook Time: 20-25 minutes
* Prep Time: 15 minutes
* Total Time: 35-40 minutes
Tips and Variations:
* To make a chocolate version, add 1 cup of dark or semi-sweet chocolate chips to the batter.
* To make a nutty version, add 1/2 cup of chopped walnuts or pecans to the batter.
* To make a fruity version, add 1/2 cup of dried cranberries or cherries to the batter.
* To make mini muffins, simply divide the batter among 24 mini muffin cups and reduce the baking time to 12-15 minutes.
* Store leftover muffins in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Give these Moist Banana Bread Zucchini Muffins a try and enjoy the perfect blend of flavors and textures!
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