Banana Zucchini Muffins

These tender Banana Zucchini Muffins are so easy to make and turn out perfectly moist and delicious every time!

Course Breakfast

Cuisine American

Keyword banana and zucchini muffins, banana muffins, zucchini bread, zucchini muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 331kcal

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

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.

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.