Banana Zucchini Muffins
These moist and flavorful Banana Zucchini Muffins are the perfect balance of sweetness and nutrition. Packed with ripe bananas, grated zucchini, and warm spices, they’re an ideal make-ahead breakfast, lunchbox filler, or cozy snack. Easy to customize, naturally sweet, and a sneaky veggie win — all in one muffin.
Servings 12 muffins
Calories 180kcal
Cost $4–6
Equipment
- Muffin Tin (12-cup)
- Muffin Liners or Cooking Spray
- 2 Mixing bowls
- Whisk
- Spatula
- Grater (fine or medium)
- Measuring cups and spoons
- Wire Cooling Rack
- Kitchen Towel
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
Wet Ingredients
- 2 large ripe bananas mashed
- 1 cup zucchini grated and well-drained
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ cup raisins or dried fruit
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin or grease well.
- Grate and drain zucchini. Wrap in a towel and squeeze out moisture.
- Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg.
- Mash bananas in another bowl. Add zucchini, sugars, oil, eggs, and vanilla. Mix well.
- Combine wet and dry ingredients. Stir until just mixed — do not overmix.
- Fold in optional nuts, chocolate, or fruit.
- Spoon batter into muffin cups (⅔ full).
- Bake for 18–22 minutes. Toothpick should come out clean.
- Cool for 5 minutes in pan, then move to rack.
Notes
- For extra flavor, top with cinnamon-sugar before baking.
- Use extra-ripe bananas for the richest taste.
- To make vegan: use flax eggs and plant-based oil.
- Freeze individually for grab-and-go snacks — reheat in 15 seconds.