Zucchini Banana Muffins with Maple Syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with liners.
2. Grate the zucchini using the fine side of a box grater.
3. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze firmly to remove excess moisture.
4. In a large bowl, mash the bananas until smooth. Whisk in the eggs, maple syrup, melted oil, and vanilla until combined.
5. Fold the squeezed zucchini into the wet mixture until evenly distributed.
6. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon until no clumps remain.
7. Gently fold the dry ingredients into the wet base using a spatula, stirring only until just combined.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way.
9. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.