Description
Banana Zucchini Muffins are the ultimate healthy snack—moist, flavorful, and naturally sweetened with ripe bananas and fresh zucchini. This one-bowl recipe is quick to prepare and freezer-friendly, making it perfect for breakfast, lunchboxes, or afternoon cravings. Even picky eaters won’t resist them!
Ingredients
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240 g (2 cups) shredded zucchini (about 1½ medium zucchini)
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256 g (2 cups) all-purpose flour
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2 g (½ tsp) baking soda
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4 g (1 tsp) baking powder
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4 g (2 tsp) ground cinnamon
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2 g (½ tsp) salt
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200 g (1 cup) granulated sugar
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2 large eggs (room temperature)
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218 g (1 cup) vegetable oil
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10 ml (2 tsp) vanilla extract
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2 ripe bananas (about 1 cup or 225 g mashed)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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Rinse and trim zucchini. Grate finely and squeeze out excess moisture.
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In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
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In another bowl, mash bananas. Stir in sugar, eggs, oil, and vanilla until smooth.
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Gradually add dry ingredients to wet mixture, stirring until just combined.
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Fold in shredded zucchini gently.
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Divide batter into muffin liners, about 1/3 cup each.
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Bake for 22–26 minutes or until golden brown and a toothpick comes out with moist crumbs.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Be sure to drain zucchini to prevent soggy muffins.
Extra-ripe bananas add more natural sweetness.
Optional add-ins: walnuts, mini chocolate chips, or dried fruit.
Avoid overmixing for a lighter texture.
For mini muffins, bake 12–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 22–26 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American