Banana Zucchini Muffins

5 from 1 vote

Banana zucchini muffins with sour cream or yogurt are so moist. Best ripe banana breakfast recipe and the trick to baking with zucchini.

Prep Time10

Cook Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana, bread, muffins, zucchini

Servings:

Author: Justine

1 egg
1/3 c oil we used vegetable oil
1/4 c sugar white
1/2 c brown sugar
1/4 c sour cream or Greek yogurt, we love banana flavor, or could use any whole fat yogurt
1.5 tsp vanilla
1 c all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 c zucchini grated and wrung out in paper towels before measuring
3 bananas as brown as possible, mashed

Preheat your oven to 350 degrees. Whisk together your egg, oil, sugar, brown sugar, vanilla and yogurt or sour cream in a bowl. Set aside.
In another bowl mix together your flour, baking soda and powder so they're combined. Pour this into your egg bowl and gently stir just until combined.
Mash your bananas and add to your bowl.
Lay out 2 paper towels on the counter and grate your zucchini on top until it looks like you have about a cup.
Fold over the paper towel and allow it to absorb the water.
Unfold your paper towel and measure out 1 cup of this shredded zucchini. Add this to your bowl too.
Gently fold in your bananas and zucchini. Mix will be lumpy.
Add muffin papers to your muffin pan and fill 3/4 of the way full until all of your mix is gone. This will make a total of 12 normal sized muffins.
Bake for 18 minutes or until the middle of muffins spring back when gently touched in the center. Do not over bake or they will dry out.
Remove from oven and take out of pan so they do not continue to bake in hot pan. Put on cooling rack and enjoy warm or cold.