Warm up your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins made with shredded zucchini and bananas that are too ripe.
INGREDIENT
– 2 cups all-purpose flour– 3/4 cup sugar– 3/4 teaspoon baking soda– 1 teaspoon ground cinnamon– 1/2 teaspoon kosher salt– 3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups)– ¼ cup buttermilk or buttermilk substitute– 2 large eggs, beaten lightly– 6 Tablespoons butter, melted and cooled– 1 1/2 teaspoons vanilla extract– 2 medium zucchini– 1 cup chopped nuts, such as walnuts or pecans (optional)
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INSTRUCTION
Pre-heat the oven to 350ºF. Line two muffin tins with 16 paper cups. Alternative: spray 16 muffin cups with cooking spray.
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Step 1
Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix mashed bananas, buttermilk, eggs, melted butter, and vanilla in a medium basin. Mix the banana mixture with the dry ingredients.
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Step 2
Shred zucchini with a box grater's tiny hole. Squeeze 1 ½ cups of shredded zucchini in a dish towel to remove extra moisture. Add zucchini and chopped almonds (optional) to the batter.
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Step 3
Divide batter into muffin cups, filling each approximately ¾ full. Bake the muffins until a toothpick comes out clean, 22–26 minutes. Serve the muffins when they cool somewhat from the oven.