Banana Zucchini Muffins (Whole Wheat Option)
These tasty little muffins are incredibly moist and flavorful. They get a boost of nutritional value from the zucchini and even more so if made with whole wheat flour and walnuts! Adding chocolate chips will really take them over the top, especially while the muffins are still warm and the chocolate is all melty.
Ingredients
- ½ cup (1 stick) salted butter softened
- 1 cup sugar
- 2 eggs
- 3 Tablespoons sour cream
- 1 teaspoon vanilla
- 1 cup mashed ripe banana (about 2-3 bananas)
- 2 cups all-purpose flour see note below if using whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup peeled and coarsely grated zucchini see second note below
- 1 cup chocolate chips, pecans, or walnuts optional
Instructions
- Preheat oven to 350° F and line your muffin tins with cupcake liners.
- In a medium mixing bowl, cream the butter and sugar with an electric mixture until light and fluffy. Add the eggs, sour cream, and vanilla. Mix until incorporated. Add the mashed bananas and mix well.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and mix over low speed just until combined.
- By hand, stir the zucchini and mix just until combined. Add the nuts or chocolate chips, if using. The batter will be fairly thick.
- Pour or scoop the batter into your muffin liners, filling so they are about ⅔ of the way full. Top the bread batter evenly with extra nuts or chocolate chips, if desired.
- Bake the muffins in the preheated oven and bake for approximately 20-22 minutes or until tops spring back lightly when touched.
Notes
To prepare this recipe with whole wheat flour, substitute 1 ½ cups of whole wheat flour plus 2 Tablespoons in place of the 2 cups all-purpose flour.
I recommend peeling the zucchini prior to grating, unless the green specks are desired in the muffins. To remove excess water, place it in a fine mesh strainer and press out the excess water using a paper towel. One small to medium zucchini will generally yield about 1 cup. If using a large zucchini, remove all seeds.