These moist, tender Banana Zucchini Muffins combine sweet bananas with nutrient-rich zucchini for a breakfast or snack that’s both delicious and nourishing. Perfect for using up ripe bananas and garden zucchini!
PREP TIME: 20 minutes
COOK TIME: 20 minutes
TOTAL TIME: 40 minutes
SERVINGS: 12 muffins
INGREDIENTS
Wet Ingredients:
- 3 medium ripe bananas, mashed (about 1 cup)
- 1 1/2 cups grated zucchini (about 1 medium)
- 2 large eggs, room temperature
- 1/3 cup applesauce or vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Optional Add-ins:
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
- 1/2 cup raisins
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare zucchini: Grate zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
- In a large bowl, mash bananas until smooth. Add eggs, applesauce, and vanilla extract. Mix until well combined.
- In a separate medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in grated zucchini and any optional add-ins until evenly distributed.
- Divide batter among prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
STORAGE & MAKE AHEAD
- Room Temperature: Store in airtight container up to 3 days
- Refrigerator: Store up to 1 week
- Freezer: Wrap individually and freeze up to 3 months
Recipe Tips
- Use very ripe bananas with brown spots for best flavor
- Don’t skip squeezing moisture from zucchini
- Check doneness at 18 minutes to avoid overbaking
- Cool completely before storing
Variations
- Make gluten-free using a 1:1 gluten-free flour blend
- Swap half the flour for whole wheat flour
- Use honey or maple syrup in place of sugar (reduce wet ingredients slightly)
- Add 1/4 teaspoon nutmeg for extra warmth
Further reading:
Healthy Banana Zucchini Muffins
Equipment
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
Ingredients
- Ingredients
- Wet Ingredients:
- 3 medium ripe bananas mashed (about 1 cup)
- 1 1/2 cups grated zucchini about 1 medium
- 2 large eggs room temperature
- 1/3 cup applesauce or vegetable oil
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional Add-ins:
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
- 1/2 cup raisins
Instructions
- Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare zucchini: Grate zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
- In a large bowl, mash bananas until smooth. Add eggs, applesauce, and vanilla extract. Mix until well combined.
- In a separate medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in grated zucchini and any optional add-ins until evenly distributed.
- Divide batter among prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– Room Temperature: Store in airtight container up to 3 days
– Refrigerator: Store up to 1 week
– Freezer: Wrap individually and freeze up to 3 months Recipe Tips:
– Use very ripe bananas with brown spots for best flavor
– Don’t skip squeezing moisture from zucchini
– Check doneness at 18 minutes to avoid overbaking
– Cool completely before storing Variations:
– Make gluten-free using a 1:1 gluten-free flour blend
– Swap half the flour for whole wheat flour
– Use honey or maple syrup in place of sugar (reduce wet ingredients slightly)
– Add 1/4 teaspoon nutmeg for extra warmth Keywords: banana zucchini muffins, healthy muffins, breakfast muffins, zucchini muffins Category: Breakfast, Snack
Cuisine: American Nutrition Information
Serving: 1 muffin
Calories: 185
Carbohydrates: 32g
Protein: 4g
Fat: 5g
Fiber: 2g
Sugar: 15g
FAQ
Can I use a different type of flour for this recipe?
Yes, you can use a 1:1 gluten-free flour blend to make these muffins gluten-free. You can also swap half the all-purpose flour for whole wheat flour for a healthier option.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done. Check for doneness at 18 minutes to avoid overbaking.
Can I freeze these muffins?
Absolutely! Wrap each muffin individually and freeze for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or warm them in the microwave.
What can I use instead of applesauce?
You can use vegetable oil as a substitute for applesauce. Both options work well to keep the muffins moist.
How should I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week.
Can I add other ingredients to the muffins?
Yes, you can add chopped walnuts, chocolate chips, or raisins to the batter for extra flavor and texture.
Do I need to squeeze the moisture out of the zucchini?
Yes, it’s important to squeeze out the excess moisture from the grated zucchini to prevent the muffins from becoming too wet.
Can I use honey or maple syrup instead of sugar?
Yes, you can use honey or maple syrup in place of granulated sugar. Just reduce the amount of wet ingredients slightly to balance the moisture.
