Zucchini banana muffins are a delicious and wholesome treat that combine the natural sweetness of ripe bananas with the moisture and subtle flavor of fresh zucchini. These muffins are perfect for breakfast, snacking, or even as a not-too-sweet dessert. They’re a great way to use up extra zucchini and overripe bananas, and they’re beloved by kids and adults alike for their tender crumb and gentle spice.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas (about 1 cup mashed)
- 1 cup (120g) finely grated zucchini (about 1 medium zucchini)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the eggs with the granulated sugar, brown sugar, and oil until smooth and slightly thickened, about 1 minute. Stir in the vanilla extract.
- Mash the bananas thoroughly with a fork or potato masher until mostly smooth. Add the mashed bananas to the wet ingredients and mix until combined.
- Using a clean kitchen towel or paper towels, gently squeeze the grated zucchini to remove excess moisture. Add the zucchini to the wet mixture and stir to combine.
- Add the dry ingredients to the wet ingredients, stirring just until no dry spots remain. Do not overmix; a few lumps are fine.
- Fold in the nuts and/or chocolate chips if using.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Substitutions: You can swap half of the all-purpose flour for whole wheat flour for extra fiber, or use melted butter instead of oil for a richer flavor.
- Banana ripeness: The riper the bananas, the sweeter and more moist your muffins will be. Brown, spotty bananas are best.
- Don’t skip squeezing the zucchini: Excess water in the zucchini can make the muffins dense or soggy. Squeeze well, but don’t dry out completely.
- Mix-ins: If you’re adding chocolate chips or nuts, toss them with a teaspoon of flour before folding in to prevent sinking.
Serving Suggestions
- Enjoy zucchini banana muffins warm with a pat of butter or a drizzle of honey.
- Pair with Greek yogurt and fresh fruit for a balanced breakfast.
- Serve as part of a brunch spread with scrambled eggs and fresh juice.
- Pack in lunchboxes as a wholesome snack for kids or adults.
Variations
- Gluten-Free: Substitute a 1:1 gluten-free baking flour for the regular flour. Check that your baking powder and other ingredients are certified gluten-free.
- Dairy-Free: The base recipe is dairy-free, but check your chocolate chips if using, or substitute with dairy-free chips.
- Vegan: Use flax “eggs” (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes) and a plant-based oil.
- Lower Sugar: Reduce the granulated sugar to 1/4 cup, or substitute with coconut sugar.
- Extra Fruit: Fold in 1/2 cup of blueberries for a burst of tartness.
- Spiced: Add 1/4 teaspoon ground ginger or cardamom for a different flavor profile.
Storage and Reheating
Let the muffins cool completely before storing. Place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap each muffin individually in plastic wrap or foil, then place in a freezer-safe bag; they’ll keep for up to 3 months.
To reheat, microwave a muffin for 15-20 seconds from room temperature or 30-40 seconds from frozen. Alternatively, warm in a 300°F (150°C) oven for 8-10 minutes. If reheating from frozen, let muffins thaw at room temperature for about an hour for best texture.
Frequently Asked Questions
- Can I make these muffins without eggs?
- Yes! For an egg-free version, use flax eggs: mix 2 tablespoons ground flaxseed with 5 tablespoons water, let sit for five minutes, and use in place of the eggs. The muffins will be slightly more dense but still moist and delicious.
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel the zucchini. The skin is thin, tender, and adds nutrients and a bit of color to your muffins. Just wash the zucchini well before grating.
- Can I use frozen bananas or zucchini?
- Yes, both work well. Thaw frozen bananas and mash as usual. For frozen zucchini, thaw and drain off excess liquid before measuring and adding to the batter. Be sure to squeeze out as much moisture as possible to prevent soggy muffins.
- Why did my muffins turn out dense or gummy?
- Overmixing the batter or leaving too much moisture in the zucchini can cause dense or gummy muffins. Mix just until combined, and always squeeze the grated zucchini before adding to the batter. Also, check that your baking soda and baking powder are fresh.
- How can I make mini muffins instead of regular size?
- To make mini muffins, use a mini muffin tin and reduce the baking time to 10-13 minutes. Check for doneness with a toothpick—when it comes out clean or with a few crumbs, they’re ready. This recipe yields about 32 mini muffins.
- Are these muffins sweet enough for dessert?
- They’re lightly sweetened, making them great for breakfast or snacks. For a more dessert-like treat, add extra chocolate chips or a simple glaze made from powdered sugar and milk drizzled over the top once cooled.
Related
- Bacon Wrapped Wild Turkey Bites: Crowd-Pleasing Guide
- Air Fryer Recipes with Instant Pot Combo: Easy Crispy Chicken Dinner
- Healthy Bacon Wrapped Wild Turkey Bites Recipe & Tips
Zucchini Banana Muffins Recipe: Moist, Flavorful, and Easy