Banana Zucchini Muffins Recipe

Banana Zucchini Muffins are the kind of magical treat that’s wholesome enough for breakfast and cozy enough for dessert. Each bite is moist, warmly spiced, and just brimming with bits of juicy zucchini and sweet banana—no one will even guess they’re packed with veggies!

this Recipe

Ingredients You’ll Need

What I love most about these Banana Zucchini Muffins is how every ingredient is simple but truly essential. Each plays a special role, from bringing moisture and flavor to creating that perfectly golden muffin top you just can’t resist.

• Zucchini: Use about 1 ½ medium zucchinis, shredded and squeezed dry, for exceptional moisture and a pretty flecked crumb.
• All-purpose flour: Gives the muffins their soft, sturdy structure—no fuss, just classic results every time.
• Ground cinnamon: Adds warmth and that irresistible bakery-style aroma.
• Baking powder & baking soda: The secret to a lovely rise and light, fluffy muffins.
• Kosher salt: Just a touch enhances all the flavors and balances the sweetness.
• Ripe bananas: The sweeter and more speckled, the better! They bring natural sweetness and keep the crumb moist.
• Granulated sugar: For sweetness and a tender, golden crust.
• Large eggs: Bind everything together and give the muffins their richness.
• Vegetable oil: Makes these Banana Zucchini Muffins extra soft and moist; you can use any neutral oil you love.
• Vanilla extract: Adds lovable, mellow depth—don’t skip it!

Variations

Banana Zucchini Muffins are beautifully versatile, so feel free to make this recipe your own! Whether you’re accommodating a food allergy or craving a new flavor, there’s no shortage of ways to customize your batch.

• Add-ins Galore: Stir in chocolate chips, walnuts, pecans, or coconut flakes for even more texture and flavor.
• Make It Healthier: Swap half the all-purpose flour with whole wheat, or reduce the sugar slightly if you enjoy a less-sweet muffin.
• Gluten-Free Friendly: Substitute your favorite 1:1 gluten-free flour blend with great results.
• Dairy-Free Every Time: The muffins are already dairy-free—but you can use melted coconut oil for an extra twist in flavor.

How to Make Banana Zucchini Muffins

Step 1: Prep Your Zucchini

Begin by shredding your zucchini on the large holes of a box grater. Lay the shreds on a clean towel or paper towel, fold it up, and squeeze out as much excess moisture as you can. This prevents soggy muffins and ensures a perfectly tender crumb (and don’t worry—you’ll still get all the wonderful moisture you want).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This helps distribute the leaveners and spice evenly, so every muffin is light, fluffy, and warmly spiced throughout.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, mash your ripe bananas until mostly smooth. Add sugar, eggs, oil, and vanilla extract. Whisk everything together until well combined and a little frothy—the bananas will help bind everything and create irresistible sweetness.

Step 4: Bring the Batter Together

Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until you no longer see streaks of flour—don’t overmix or you risk tough muffins! Fold in the shredded zucchini with a spatula so it’s evenly distributed throughout the batter.

Step 5: Fill and Bake

Scoop about ⅓ cup of batter into each lined muffin cup. Bake at 350°F for 22-26 minutes until the tops are golden and rounded and a toothpick comes out with just a few moist crumbs (no wet batter). Allow the muffins to cool in the pan for 10 minutes, then transfer to a rack to finish cooling—if you can wait that long!

How to Serve Banana Zucchini Muffins

Garnishes

Try sprinkling the tops of your Banana Zucchini Muffins with a pinch of cinnamon sugar just before baking for a sweet crunchy crust, or add a handful of chopped nuts or a few dark chocolate chips on top for a touch of decadence.

Side Dishes

Pair your muffins with creamy Greek yogurt and fresh berries for the ultimate wholesome breakfast, or serve them with a cup of your favorite tea or coffee for a cozy afternoon pick-me-up.

Creative Ways to Present

Arrange Banana Zucchini Muffins in a basket lined with a colorful napkin for brunch gatherings, or wrap them individually in parchment and twine as adorable edible gifts. For parties, try a “muffin flight” with a few different add-ins displayed on a pretty platter!

Make Ahead and Storage

Storing Leftovers

Once completely cool, store Banana Zucchini Muffins in an airtight container at room temperature for up to three days. If your kitchen is warm or humid, you can refrigerate them to keep them super fresh—just let them come to room temp before serving for softest texture.

Freezing

These muffins freeze beautifully! Arrange them (fully cooled) in a single layer in a freezer bag, removing as much air as possible. They’ll keep for up to three months—perfect for batch baking or meal prepping.

Reheating

For that oven-fresh softness, simply microwave a muffin for 10–20 seconds, or pop it in a warm oven for a few minutes. This brings back the moisture and gets your kitchen smelling amazing all over again!

FAQs

Final Thoughts

If you’re craving comfort, convenience, and a little touch of homemade magic, you just have to try these Banana Zucchini Muffins. They’re the kind of treat that brings smiles every single time—so don’t be surprised if they disappear before you know it!

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