1-First, preheat your oven to 350°F and line a muffin pan with paper liners to keep things simple.

2-Start by mashing your 2 ripe bananas until they’re smooth that’s about 1 cup and shred the 2 cups of zucchini, then squeeze out the excess water with a paper towel.

3-In one bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.

4-Next, in another bowl, mix the wet ingredients: the mashed bananas, 1 cup granulated sugar, 2 large eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract until everything combines nicely.

5-Now, gently fold the dry mix into the wet one, stirring just until blended, and then add in the shredded zucchini.

6-Fill each muffin cup with about ⅓ cup of batter and slide them into the oven for 22-26 minutes.

7-Once baked, check for doneness with a toothpick it should come out with a few crumbs but no wet batter.

8-Let the muffins cool in the pan for 10 minutes before moving them to a rack.