Banana Zucchini Muffins

Why You’ll Love This Recipe
Banana Zucchini Muffins are soft, moist, and packed with wholesome flavor from ripe bananas and fresh zucchini. These muffins are a delicious way to sneak extra veggies into your day while enjoying a sweet, bakery-style treat. Perfect for breakfast, snacks, or lunchboxes, they’re a cozy, feel-good bake the whole family will love.

ingredients

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

all-purpose flour
granulated sugar
brown sugar
baking powder
baking soda
salt
ground cinnamon
ripe bananas, mashed
shredded zucchini, excess moisture squeezed out
unsalted butter or oil, melted
large eggs
vanilla extract
milk or buttermilk
chopped walnuts or chocolate chips (optional)

directions

Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

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

In another bowl, mix the mashed bananas, shredded zucchini, melted butter or oil, eggs, vanilla extract, and milk until well combined.

Pour the wet ingredients into the dry ingredients and gently stir until just combined—do not overmix.

Fold in chopped nuts or chocolate chips, if using.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields about 12 muffins.
Preparation time: 15 minutes
Baking time: 18-22 minutes
Cooling time: 10 minutes
Total time: about 45 minutes

Variations

Add a handful of raisins for extra sweetness.
Sprinkle the tops with coarse sugar before baking for a crunchy finish.
Swap walnuts for pecans or leave out nuts entirely.
Use whole wheat flour for a heartier version.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Freeze for up to 2 months; thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.

FAQs

Do I need to peel the zucchini?
No, just wash and grate it—leave the peel on for extra color and nutrients.

Why squeeze out the zucchini?
Removing excess moisture helps the muffins bake up fluffy, not soggy.

Can I make these muffins dairy-free?
Yes! Use a plant-based milk and oil instead of butter.

Can I use frozen bananas?
Absolutely! Thaw and drain any extra liquid before mashing.

Why did my muffins sink?
Be careful not to overmix the batter and bake until just done.

Conclusion

Banana Zucchini Muffins are the perfect blend of sweet, moist, and wholesome, turning ripe bananas and fresh zucchini into a treat you’ll crave again and again. Great for breakfast or an on-the-go snack, these muffins are an easy way to add a little extra goodness to your day—one delicious bite at a time!

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