Ingredients:

  • 2 large overripe bananas (approx. 230g)
  • 1 large egg, room temperature
  • 80ml (1/3 cup) neutral oil
  • 100g (1/2 cup) light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 150g (1 medium) courgette (zucchini), finely grated
  • 190g (1 1/2 cups) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, mash the overripe bananas until they form a smooth liquid slurry. Whisk in the light brown sugar, egg, oil, and vanilla extract vigorously for 30 seconds until the mixture is glossy.
  3. Finely grate the courgette directly into the wet banana mixture. Fold it in gently with a spatula, ensuring you do not squeeze any liquid out of the vegetable.
  4. Sift the flour, baking soda, baking powder, salt, and cinnamon over the bowl. Fold the dry ingredients into the wet mix until just combined and no streaks of flour remain. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.