Banana Zucchini Muffins
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These amazing Banana Zucchini Muffins are a fun and easy treat that even beginner bakers will love! Similar to my amazing Lemon Zucchini Bread, these muffins are incredibly moist and tender thanks to the addition of fresh shredded zucchini.
Looking for an incredible treat that’s perfect for dessert, an afternoon snack, or even a special breakfast? These banana zucchini muffins are soft, moist, and packed with delicious banana flavor in every bite. Fresh zucchini adds the perfect amount of moisture without overpowering the flavor, like in these Double Chocolate Zucchini Brownies.
These banana zucchini muffins are easy to make, and if you love Pineapple Zucchini Bread Recipe or Cinnamon Banana Bread Recipe, you're sure to love these muffins as well!
Quick Look: Banana Zucchini Muffins
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 40 minutes
- 👨👩👧👦 Servings: 12 muffins
- 📊 Calories: ~331 kcal per serving
- 🥣 Ingredients: All-purpose flour, granulated sugar, bananas, zucchini, cinnamon, vanilla, nutmeg, vegetable oil.
- ⭐ Difficulty: Easy, great for brunch or for the freezer.
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Why You'll Love This Recipe
So Easy to Make: Thanks to common ingredients and easy steps, these muffins come together without stress or fuss.
Hidden Veggies: Adding zucchini provides a bit of extra nutrition in these muffins without taking away from the sweet flavor.
Great for Double and Triple Batches: These muffins freeze pretty well, so you can easily make a bigger batch and save them for later!
For even more tasty muffin recipes, try my Double Chocolate Banana Muffins or my Banana Chocolate Chip Muffins!
Ingredients Needed
- Spices: A combination of cinnamon and nutmeg gives these muffins a warm and comforting flavor.
- Baking Soda and Baking Powder: Using both baking soda and powder ensures the muffins are fluffy and tender without getting too dense.
- Vanilla Extract: For additional warm and nostalgic flavor.
- Banana: Using overripe bananas is ideal since they'll be easier to mash and sweeter in flavor.
How to Make these Banana and Zucchini Muffins
- Step 1: In a large mixing bowl, whisk together dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
- Step 2: In a separate large bowl, combine sugar, mashed bananas, eggs, oil, and vanilla.
- Step 3: Mix the dry ingredients with the wet ingredients, folding together just until combined.
- Step 4: Fold in the shredded zucchini.
- Step 5: Scoop batter into a muffin tin lined with baking cups.
- Step 6: Bake at 425 for for minutes, then reduce to 350 degrees and bake for 18 to 20 minutes.
Recipe Tips
- Use very ripe bananas for the best natural sweetness and flavor. The darker the bananas, the better the muffins will taste.
- There's no need to peel the zucchini before shredding, but you can if you want to.
- Avoid overmixing the batter. Stir just until combined to keep the muffins soft and tender.
- If you have a sweet tooth, fold in some chocolate chips to make chocolate zucchini banana muffins.
Recipe FAQ's
Muffin batter can be made up to 48 hours ahead of time and stored covered in the fridge. Some muffins even turn out better once the batter has had time to sit and develop!
If you have leftover muffins, store them in an airtight container at room temperature for 3 to 4 days or so. Line the container with paper towels to absorb any excess moisture. You can also keep them in the fridge, but room temp is better to maintain texture.
Sure, freeze them for up to 3 months or so! I recommend storing them in a freezer-safe bag. Let muffins thaw in the fridge before enjoying again.
More Easy Muffin Recipes
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Banana Zucchini Muffins
Equipment
Ingredients
- 2 cups shredded zucchini about 2 small zucchini, (shred and let sit on a paper towel. See notes)
- 2 cups all purpose flour spoon and leveled
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup vegetable oil
- 1 cup mashed banana 2-3 bananas
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Instructions
- Preheat your oven to 425 degrees and line a muffin tin with liners.
- In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, baking powder, and salt and whisk until combined.
- In a large bowl, add the sugar, eggs, oil, vanilla, and mashed bananas. Mix until smooth.
- Add the dry ingredients to the wet and whisk until combined.
- Fold in the shredded zucchini until fully incorporated.
- Scoop the batter into the prepared muffin tins.
- Bake at 425 degrees for 5 minutes. Then, without opening the oven, reduce the temperature to 350 degrees and bake another 18-20 minutes.
- Remove from the oven and let cool for 10 minutes.
Notes
- I do not peel the zucchini before shredding, but you certainly can.
- Shredding the zucchini and letting it sit on a paper towel allows the zucchini to drain off any extra moisture.
- Why the change in oven temperature? When you bake the muffins at a higher temp for a short time it quickly lifts the muffins so they are nice and high, then reducing the temp allows the center to finish baking.
- Freeze these muffins in a large ziplock freezer bag for up to 3 months.
