Ingredients
Method
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Grease a muffin tin or line it with paper liners to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices.
Combine Wet Ingredients
- In another bowl, combine the mashed bananas, grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until fully combined.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
Add Optional Ingredients
- If using, fold in the chopped walnuts and/or chocolate chips until evenly distributed.
Bake the Muffins
- Scoop the batter into the prepared muffin tin, filling each cup about ⅔ full. This allows room for the muffins to rise.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.
Cool and Serve
- 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. This prevents them from becoming soggy.
Nutrition
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.