Go Back

Banana Zucchini Muffins

Moist, tender, and naturally sweet Banana Zucchini Muffins 🥒🍌 — perfect for breakfast, brunch, or a healthy snack for kids and adults.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2-3 ripe bananas, mashed
  • 1 medium zucchini, grated squeezed of excess moisture
  • 2 eggs large
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
Optional Add-ins
  • 1/2 cup chocolate chips, nuts, or raisins

Equipment

  • 12-cup muffin pan
  • Paper liners (optional)
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease lightly.
  2. In a large bowl, mash bananas and fold in grated zucchini, eggs, oil, and vanilla. Mix until combined.
  3. In a separate bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. Add dry ingredients to wet mixture and fold until just combined. Do not overmix.
  5. Fold in optional chocolate chips, nuts, or raisins.
  6. Divide batter evenly among muffin cups and bake 20–25 minutes or until a toothpick comes out clean.
  7. 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.