Bikini Muffins

I love bananas. But there are definitely strings attached. The bananas have to be exactly ripe, otherwise we're dunzo. Just yellow, still firm, and not too sweet? Perfect. I'll take twelve. A tiny bit green but still edible? We're still cool. But even a little bit mushy? Dead to me! So there's basically only a 1-2 day window of banana opportunity around these parts. This recipe for banana-zucchini (aka "bikini") muffins is one of my favorite ways to use up those super sweet, overripe bananas that have been left to brown on the counter. And it's also a great way to add in some veggies or use up some zucchini during squash season when it's coming out your ears. As an added bonus, my toddler is obsessed with these, so I'm sure you'll love 'em too! 

First we'll get the party started with our dry ingredients. Nothing too fancy, this is a dignified affair, after all. Just whisk together your flour, sugar, baking soda, and salt in a medium sized bowl and you're good to go!

In a separate large bowl, start working on the wet ingredients. Thoroughly mash your bananas (or recruit your kids/significant other/unresolved issues to do this step for you). The recipe calls for 3 bananas, but I've made it with 2-4 and have never had any problems, so feel free to use what you have. Then add in your eggs, melted butter, vanilla, and buttermilk. Mix well to combine.

​If you're like me and never actually have buttermilk on hand when you need it, you can make up a quick substitute by measuring out 3/4 tsp of white vinegar into a liquid measuring cup and then filling up to the 1/4 c mark with whole milk. Let it sit on the counter for a few minutes and it should start to thicken up a bit like buttermilk. 

Now it's time to bring the parties together by introducing the dry ingredients. Slowly add the dry ingredients into the wet ingredients, stirring until just combined. 

Time to kick this party up to an 11 with some zucchini confetti. Grate your zucchini using a box grater. Then squeeze the excess liquid out of your grated zucchini before adding to the bowl. If you don't get rid of the extra liquid, it's likely that the middles of your muffins will sink, and that's just sad. Be sure to take a minute to admire the majesty of your beautiful green zucchini confetti...zucchetti? Yeah, let's go with that. 

Gently fold in your zucchetti with a spatula. You want an even distribution of green goodness, but try not to overmix the batter.  

Scoop your batter out into muffin tins. I like to generously fill my beloved cookie dough scoop for each muffin I'm dishing out, but you can use whatever method works for you. These muffins don't rise a ton in the oven, so as long as you're not filling it to the brim you don't need to worry too much about overdoing it. Bake at 350℉ for 16-18 minutes, or until a toothpick inserted in the center comes out clean. 

Cool on a wire rack and enjoy! For storing leftovers, I recommend lining an airtight container with paper towels, placing your muffins on top, and then placing a paper towel on top of the muffins. Next day muffin top mushiness is inevitable, but the paper towels should help with some of the moisture if you're not a fan of that texture. These should also freeze well if you'd like to save them for another time. 

These humble bikini muffins certainly aren't fancy, but they're definitely a party in my mouth. I hope that you enjoy them! ​

Bikini Muffins
Source: Adapted slightly from Just a Taste                       Yield: 2 dozen standard sized muffins

Ingredients: 
2 cups of flour (all-purpose)
3/4 cup of granulated white sugar
1/2 tsp of salt
3/4 tsp of baking soda
3 very ripe bananas (the riper the better!)
2 eggs
6 Tbsp of butter (melted and cooled)
1-1/2 tsp of vanilla extract
1/4 cup of buttermilk (or buttermilk substitute)
2 medium zucchinis

Instructions:
In a medium sized bowl, whisk together flour, sugar, salt, and baking soda. 

In a separate large bowl, mash bananas, then add eggs, butter, vanilla, and buttermilk. Mix well. Slowly add dry ingredients to the wet ingredients and stir until just incorporated. 

Grate your zucchini and squeeze out the excess liquid before adding to the batter. Gently fold the zucchini into the batter. 

Scoop the batter into standard sized muffin tins and bake at 350 ℉ for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and enjoy!