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Banana Zucchini Muffins Recipe

If you’re craving a wholesome baked good that’s both delicious and secretly packed with nutrients, these Banana Zucchini Muffins are the answer. They combine the natural sweetness of ripe bananas with the moisture of fresh zucchini, creating a soft, tender muffin that’s perfect for breakfast, snacks, or even dessert.

This recipe is kid-friendly, freezer-friendly, and endlessly customizable with your favorite mix-ins like chocolate chips, nuts, or raisins. It’s the kind of recipe you’ll want to keep on repeat year-round.

Why You’ll Love These Muffins

  • Nutrient-rich – Bananas add potassium while zucchini sneaks in extra fiber and vitamins.
  • Perfect texture – Moist, fluffy, and lightly spiced with cinnamon.
  • Simple to make – Pantry-friendly ingredients and quick prep.
  • Versatile – Great for breakfast, after-school snacks, or a sweet treat.
  • Kid-approved – A clever way to sneak veggies into something they’ll love.

Ingredients

Dry Ingredients

  • 2 cups (256 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon

Wet Ingredients

  • 2 ripe bananas (about 1 cup, mashed)
  • 2 cups shredded zucchini (about 1 ½ medium zucchini, drained)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (218 g) vegetable oil
  • 2 teaspoons vanilla extract

Optional Add-Ins

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • ½ cup raisins

Step-by-Step Instructions

Step 1: Prep the Zucchini

  • Rinse, trim, and grate the zucchini (leave the skin on for color and nutrients).
  • Wrap shredded zucchini in a clean towel or paper towels and squeeze out excess liquid. Set aside.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

Step 3: Mix Wet Ingredients

  • In a separate large bowl, mash bananas until smooth.
  • Stir in sugar, eggs, oil, and vanilla until well combined.

Step 4: Combine Wet & Dry

  • Add dry ingredients into the wet mixture and stir until just combined (do not overmix).
  • Fold in the shredded zucchini and any optional add-ins.

Step 5: Bake

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  • Fill each muffin cup about ⅔ full with batter.
  • Bake for 22–26 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for the Best Muffins

  • Use ripe bananas – the riper, the sweeter and more flavorful.
  • Drain zucchini well – excess water can make muffins soggy.
  • Don’t overmix – mix just until the batter comes together for light, fluffy muffins.
  • Make ahead – these muffins freeze beautifully, making them great for meal prep.

Variations & Substitutions

  • Gluten-free – swap with a gluten-free flour blend.
  • Healthier option – use half whole wheat flour or reduce sugar slightly.
  • Extra flavor – add nutmeg, ginger, or even a pinch of cloves.
  • Boost nutrition – fold in flaxseeds, chia seeds, or oats for more fiber.

Serving Suggestions

  • Breakfast: Pair with coffee, tea, or a smoothie.
  • Snack: Spread with peanut butter or almond butter.
  • Dessert: Serve warm with a scoop of vanilla ice cream.

Storage & Freezing

  • Room temperature: Store in an airtight container up to 3 days.
  • Freezer: Wrap muffins individually, then place in a freezer bag. Store up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
  • Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.

Nutrition (per muffin, based on 12)

  • Calories: ~180
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sugar: 14 g

FAQs

1. Can I use frozen zucchini?
Yes—just thaw and drain thoroughly before adding.

2. Can these be made vegan?
Absolutely. Replace eggs with flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) and use a plant-based oil.

3. How can I make them healthier?
Use whole wheat flour, reduce the sugar, or add extra nuts/seeds.

4. Can I add other fruits?
Yes! Blueberries, apples, or even shredded carrots work well.

5. How do I know when muffins are done?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.

Final Thoughts

These Banana Zucchini Muffins are the perfect balance of sweet, moist, and wholesome. They’re quick to make, freezer-friendly, and loved by kids and adults alike. Whether you enjoy them fresh from the oven with your morning coffee or pack them in lunchboxes for a nutritious snack, they’ll quickly become a household favorite.