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Banana Zucchini Muffins

These Banana Zucchini Muffins are soft, moist, and naturally sweetened with ripe bananas and fresh zucchini. Perfect as a healthy breakfast muffin, snack, or light banana dessert, they’re easy to make and freezer-friendly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups all-purpose flour or gluten-free flour blend for gluten free zucchini muffins
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • Wet Ingredients
  • 2 ripe bananas mashed
  • 1 cup grated zucchini moisture squeezed out
  • ½ cup brown sugar or coconut sugar
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • Optional Add-Ins
  • ½ cup chocolate chips
  • ½ cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. Grate zucchini and squeeze out excess moisture using a clean towel.
  3. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate large bowl, mash bananas and mix with zucchini, sugar, oil, eggs, and vanilla.
  5. Add dry ingredients into wet ingredients and stir until just combined. Do not overmix.
  6. Fold in chocolate chips or nuts if using.
  7. Fill muffin cups ¾ full with batter.
  8. Bake for 18–22 minutes or until a toothpick comes out clean.
  9. Cool for 10 minutes before transferring to a wire rack.

Notes

  • Squeeze zucchini well to avoid watery muffins.
  • Use very ripe bananas for best sweetness and flavor.
  • Do not overmix batter for soft texture.
  • Store in an airtight container for up to 4 days.
  • Freeze for up to 2 months for quick breakfast muffins.
  • Great base for zucchini muffins recipes and easy to customize.