Banana Zucchini Muffins: Moist, Flavor-Packed Goodness in Every Bite

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These Banana Zucchini Muffins are the perfect way to sneak in some veggies while enjoying a sweet, tender treat. They’re moist from mashed bananas and shredded zucchini, lightly spiced with cinnamon, and make a wonderful breakfast, snack, or lunchbox addition. No one will even guess they’re packed with nutrients!

Ingredients For Banana Zucchini Muffins: Moist, Flavor-Packed Goodness in Every Bite

  • 1 ½ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ cup brown sugar (packed)

  • ¼ cup granulated sugar

  • ⅓ cup vegetable oil (or melted coconut oil)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup mashed ripe bananas (about 2 bananas)

  • 1 cup finely shredded zucchini (squeezed of excess moisture)

  • Optional: ½ cup chopped walnuts, chocolate chips, or raisins

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

  3. Combine wet ingredients: In another bowl, whisk together brown sugar, granulated sugar, oil, eggs, and vanilla until smooth. Stir in mashed bananas and shredded zucchini.

  4. Combine wet and dry: Add the dry mixture to the wet mixture and stir until just combined (don’t overmix).

  5. Fold in extras (nuts or chocolate chips, if using).

  6. Bake: Divide the batter evenly among the muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

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

Description

These muffins are soft, moist, and naturally sweet with the perfect balance of banana and cinnamon flavor. The zucchini keeps them tender and adds a boost of vitamins, while the bananas bring that classic comforting sweetness. They’re great for make-ahead breakfasts or a wholesome afternoon treat.

Notes

  • Be sure to squeeze out the shredded zucchini using a clean towel to avoid extra moisture.

  • Overripe bananas work best—they add extra sweetness and moisture.

  • You can make these muffins dairy-free by using coconut oil instead of butter or oil alternatives.

  • Muffins can be frozen for up to 3 months—just thaw and reheat before serving.

Tips

  • Add a crumb topping (brown sugar + butter + flour) for a bakery-style finish.

  • Mix half all-purpose and half whole wheat flour for a nuttier flavor.

  • For extra protein, stir in a scoop of vanilla protein powder.

  • Use a mini muffin tin for bite-sized treats—bake for about 12–14 minutes.

Servings

Makes: 12 regular muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutritional Info (Per Muffin)

  • Calories: 190

  • Carbohydrates: 27g

  • Protein: 3g

  • Fat: 8g

  • Fiber: 2g

  • Sugar: 13g

  • Sodium: 180mg

Health Benefits

  • Zucchini adds fiber, vitamin C, and antioxidants.

  • Bananas provide potassium and natural sweetness.

  • Lower in sugar and fat than traditional muffins.

  • Great for kids, picky eaters, or anyone looking for a healthier treat.

Q&A

Q: Can I make this recipe gluten-free?
A: Yes! Substitute with a 1:1 gluten-free baking flour blend.

Q: Do I need to peel the zucchini?
A: No, the skin is tender and blends right in—plus, it adds extra nutrients.

Q: Can I use frozen bananas?
A: Absolutely. Thaw them first and drain excess liquid before mashing.

Q: How long do they stay fresh?
A: Store at room temperature for 2–3 days, or refrigerate up to a week.

Q: Can I turn this into a loaf?
A: Yes, pour the batter into a 9×5-inch loaf pan and bake for 45–55 minutes instead.

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