Banana Zucchini Muffins Recipe

Why You’ll Love This Recipe

This recipe is a great way to use up zucchini, especially if you’re growing them in your garden. The muffins are soft, moist, and slightly sweet, with just the right amount of cinnamon spice to add depth. They are easy to make and the combination of banana and zucchini makes for a healthy, veggie-packed treat. Plus, the texture is light and airy, making them perfect for a quick snack or a breakfast on the go. These muffins also freeze well, so you can make a batch ahead of time and enjoy them for weeks!

Ingredients

• 2 cups shredded zucchini (about 1 ½ medium zucchini)

• 2 cups (256 g) all-purpose flour

• 2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 2 ripe bananas, mashed (about 1 cup)

• 1 cup (200 g) granulated sugar

• 2 large eggs, room temperature

• 1 cup (218 g) vegetable oil

• 2 teaspoons vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F. Line a muffin tin with liners.

2. Gently wrap the shredded zucchini in a paper towel or clean towel and squeeze out any excess water. Set aside. (Optional: peel the green skin off the zucchini or remove seeds if using a very large zucchini.)

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

4. In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.

5. Add the wet ingredients to the dry ingredients. Stir until just combined.

6. Fold in the shredded zucchini.

7. Spoon ⅓ cup of batter into each cupcake liner.

8. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs, but no wet batter. The tops should be rounded and golden brown.

9. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 26 minutes

• Total Time: 41 minutes

• Servings: Makes 12 muffins

Variations

• Nuts or Chocolate Chips: Add a handful of chopped walnuts or chocolate chips to the batter for added texture and sweetness.

• Dairy-Free: Swap the vegetable oil with coconut oil, and use a non-dairy milk substitute like almond or oat milk in place of the eggs if you need a dairy-free version.

• Spices: Try adding a pinch of nutmeg or cloves for extra spice and warmth.

• Whole Wheat Flour: For a healthier option, substitute half or all of the all-purpose flour with whole wheat flour.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a ziplock bag for up to 3 months.

• Reheating: To reheat, microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 5 minutes.

FAQs

1. Can I make these muffins ahead of time?

Yes, you can prepare the batter the night before and refrigerate it. Just be sure to bring it to room temperature before baking.

2. Can I freeze these Banana Zucchini Muffins?

Yes, these muffins freeze well. Allow them to cool completely, then wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container for up to 3 months.

3. Can I use zucchini with the skin on?

Yes, you can leave the skin on the zucchini, especially if it's a medium-sized zucchini. The skin adds extra nutrients and color to the muffins.

4. Can I substitute the vegetable oil with something else?

Yes, you can use melted coconut oil, olive oil, or even applesauce as a substitute for vegetable oil.

5. How can I make these muffins less sweet?

You can reduce the sugar by half, or use a natural sweetener like honey, maple syrup, or stevia for a less sugary version.

6. Can I use frozen zucchini for this recipe?

Yes, frozen zucchini works fine. Be sure to thaw and drain any excess water before using it in the recipe.

7. Can I add nuts or chocolate chips to these muffins?

Absolutely! Adding nuts like walnuts or pecans, or even chocolate chips, will add a delicious crunch and extra flavor to these muffins.

8. How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out with just a few crumbs, but no wet batter. The tops should also be golden and rounded.

9. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option. Keep in mind that the texture may be denser, so you might want to add a little extra moisture or baking powder.

10. Can I make these muffins gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make these muffins gluten-free. Make sure the baking powder and soda are also gluten-free.

Conclusion

These Banana Zucchini Muffins are the perfect combination of healthy, moist, and flavorful, making them a great addition to your recipe collection. Whether you're looking for a way to use up excess zucchini or just want a tasty treat, these muffins are sure to satisfy. They’re easy to make, versatile, and can be enjoyed fresh out of the oven or frozen for later.