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Banana Zucchini Muffins

A close-up view of a halved banana zucchini muffin, showcasing its moist texture and visible green zucchini shreds.

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Moist and lightly sweet muffins made with ripe bananas and zucchini, perfect for breakfast or snacks. This recipe is a simple, one-bowl batter with options for add-ins and is freezer-friendly.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • Optional add-ins: 1/2 cup chocolate chips or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional add-ins like chocolate chips or nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use very ripe bananas.
  • Squeeze as much moisture as possible from the grated zucchini to prevent soggy muffins.
  • These muffins freeze well. Store cooled muffins in an airtight container or freezer bag for up to 3 months.
  • For a crumb topping, mix 1/4 cup flour, 2 tablespoons sugar, and 2 tablespoons melted butter. Sprinkle over the batter before baking.

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