Banana Zucchini Muffins – The perfect blend of sweet and Healthy
Banana Zucchini Muffins are the perfect blend of sweet and wholesome, combining ripe bananas and fresh zucchini into a moist, tender muffin that’s perfect for breakfast, brunch, or an afternoon snack. These muffins are naturally sweet, lightly spiced, and packed with nutrients, making them a delicious way to sneak in some extra veggies.
Banana Zucchini Muffins
Moist, tender, and naturally sweet Banana Zucchini Muffins 🥒🍌 — perfect for breakfast, brunch, or a healthy snack for kids and adults.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease lightly.
- In a large bowl, mash bananas and fold in grated zucchini, eggs, oil, and vanilla. Mix until combined.
- In a separate bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to wet mixture and fold until just combined. Do not overmix.
- Fold in optional chocolate chips, nuts, or raisins.
- Divide batter evenly among muffin cups and bake 20–25 minutes or until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack. Serve warm or store in an airtight container.
Notes
Store at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 3 months.
Why You’ll Love These Muffins
- Moist and tender – the combination of banana and zucchini keeps them soft for days.
- Naturally sweet – minimal added sugar thanks to ripe bananas.
- Healthy and versatile – perfect for kids’ lunchboxes or snack prep.
- Easy to make – simple one-bowl method.
- Customizable – add chocolate chips, nuts, or dried fruit.
Banana Zucchini Muffins are ideal for those who want a treat that’s indulgent without being overly heavy. The zucchini adds moisture without a strong veggie taste, and the bananas bring natural sweetness and flavor. Cinnamon and vanilla round out the flavor profile for a comforting, homey muffin.
Ingredients You’ll Need
- Bananas: 2–3 ripe, mashed
- Zucchini: 1 medium, grated and squeezed
- Flour: 2 cups all-purpose
- Sugar: 1/2 cup (or coconut sugar for a healthier option)
- Eggs: 2 large
- Vegetable oil: 1/4 cup (or melted coconut oil)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Cinnamon: 1 tsp
- Vanilla extract: 1 tsp
- Optional: 1/2 cup chocolate chips, nuts, or raisins
Step-by-Step Instructions
- Prep your oven and pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly. - Mix wet ingredients
In a large bowl, mash bananas and fold in grated zucchini, eggs, oil, and vanilla. Mix until combined. - Combine dry ingredients
In a separate bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. - Mix wet and dry together
Add dry ingredients to wet mixture and fold until just combined. Don’t overmix — the muffins will stay tender. - Add optional mix-ins
Fold in chocolate chips, nuts, or dried fruit if desired. - Bake
Divide batter evenly among muffin cups. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean. - Cool and serve
Let muffins cool in the pan 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Tips & Variations
- Grating zucchini: Use a fine grater and squeeze out excess moisture for optimal texture.
- Sweetness level: Adjust sugar according to the ripeness of bananas.
- Gluten-free option: Substitute all-purpose flour with almond flour or a gluten-free blend.
- Spice variations: Add nutmeg or pumpkin pie spice for a cozy flavor twist.
Storage & Make-Ahead
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep up to 5 days.
- Freeze: Freeze individually or in batches for up to 3 months; thaw at room temperature.
Nutrition (Approx. per muffin, without optional mix-ins)
- Calories: 150
- Carbs: 25 g
- Protein: 3 g
- Fat: 5 g
- Fiber: 2 g
- Sugar: 12 g
