Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. This is a crucial step to ensure that your muffins bake evenly and rise perfectly.
- In a large mixing bowl, whisk together the eggs, butter, and vanilla extract until combined. The mixture should be smooth and homogenous.
- Add the mashed banana and shredded zucchini to the wet ingredients. Mix well until everything is nicely combined. You’ll notice the batter becoming thicker and slightly chunky.
- In another bowl, combine the dry ingredients: sugar, all-purpose flour, cinnamon, baking soda, salt, and baking powder. Stir these together until they are well mixed.
- Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine. The batter will be thick and slightly sticky.
- Prepare your muffin tins by lining them with paper liners. This step helps prevent sticking and makes for easy cleanup.
- Pour the batter into the muffin liners, filling each one until they are about two-thirds to three-quarters full. This allows room for the muffins to rise without overflowing.
- Place the muffin tray in the preheated oven and bake for 20 to 25 minutes. You’ll know they are done when they are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. This cooling step helps them set properly and enhances the flavor.
- Finally, enjoy your delicious Zucchini Muffins warm or at room temperature. Share them with family and friends, or keep them all to yourself!
Notes
Store your muffins in an airtight container to maintain freshness. They can last up to three days at room temperature. Yes, you can freeze these muffins! Wrap them in plastic wrap and place them in a freezer bag. They’ll keep for about three months.