If you’ve got ripe bananas and extra zucchini hanging around, you’re already halfway to muffin heaven. These banana zucchini muffins are fluffy, lightly spiced, and naturally sweet. They’re the kind of baked good that feels indulgent but still checks all the boxes of a healthy muffin recipe.
Perfect for breakfast, brunch, or a quick grab-and-go snack, these muffins are a delicious blend of banana bread goodness and veggie magic.
Why You’ll Love These Banana Zucchini Muffins
They’ve got the sweetness of banana bread muffins, the moisture of shredded zucchini, and the ease of one-bowl mixing. Plus, no fancy tools or ingredients required. They’re light, tender, and feel like a dessert—but sneakily deliver two servings of fruit and veggies in every bite. If that’s not a win, we don’t know what is.
Ingredients
- 260 g (2 cups) shredded zucchini (about 1½ medium)
- 256 g (2 cups) all-purpose flour
- 2 g (½ tsp) baking soda
- 5 g (1 tsp) baking powder
- 4 g (2 tsp) ground cinnamon
- 2 g (½ tsp) salt
- 200 g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 218 g (1 cup) vegetable oil
- 10 ml (2 tsp) vanilla extract
- 2 ripe bananas, mashed (about 1 cup / 225 g)
How to Make Banana Zucchini Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Grate the zucchini and gently squeeze out excess moisture using a clean towel. Set aside.
- In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
- In another large bowl, mash the bananas with a fork. Stir in sugar, eggs, oil, and vanilla until well combined.
- Add dry ingredients to the banana mixture and stir until just combined.
- Fold in zucchini, mixing until evenly incorporated.
- Spoon the batter (about ⅔ full) into each muffin cup.
- Bake for 22–26 minutes, or until tops are golden and a toothpick comes out with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Muffin Success
- Use very ripe bananas—the browner, the better.
- Don’t overmix the batter. A few lumps are totally fine.
- Want a boost? Add chocolate chips, chopped walnuts, or a pinch of nutmeg.
- Sprinkle the tops with oats or coarse sugar before baking for a bakery-style look.
From Overripe to Outstanding
These muffins came to life on a summer Sunday when I had two sad bananas and a giant garden zucchini giving me the side-eye. I wasn’t about to bake two separate things, so I married them—and never looked back. Now it’s one of my favourite ways to turn what looks like compost into veggie dessert magic.
What to Serve with Banana Zucchini Muffins
These pair beautifully with coffee or tea for a morning treat. Add a spoonful of almond butter, a slice of cheddar, or some Greek yogurt on the side for a heartier breakfast. They also pack perfectly in lunchboxes or picnic baskets.
How to Store and Freeze
Store in an airtight container at room temp for up to 3 days, or refrigerate for up to a week. For longer storage, wrap individually and freeze for up to 3 months. Reheat gently in the microwave or a low oven.
FAQs About Banana Zucchini Muffins
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Can I reduce the sugar?
Definitely. Cut by 25% for a less-sweet option without losing flavour.
Do I need to peel the zucchini?
Nope. The peel is thin and blends right in.
Can I use coconut oil?
Yes, melted coconut oil works great and adds a subtle richness.
Veggie Dessert That Tastes Amazing
These banana zucchini muffins are the definition of kitchen magic. Moist, flavorful, and sneakily nutritious, they’re a true win for your healthy muffin recipe file. Bake a batch and watch them disappear—no one will believe they’re full of fruit and veggies.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Banana Zucchini Muffins: The Ultimate Healthy Muffin Recipe for Busy Mornings
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Banana Zucchini Muffins are moist, fluffy, and naturally sweetened with ripe bananas. Packed with shredded zucchini for extra moisture and nutrition, these healthy muffins make a perfect breakfast, snack, or lunchbox treat. One bowl, simple ingredients, and loads of flavor—this is veggie dessert done right.
Ingredients
-
260 g (2 cups) shredded zucchini (about 1½ medium)
-
256 g (2 cups) all-purpose flour
-
2 g (½ tsp) baking soda
-
5 g (1 tsp) baking powder
-
4 g (2 tsp) ground cinnamon
-
2 g (½ tsp) salt
-
200 g (1 cup) granulated sugar
-
2 large eggs, room temperature
-
218 g (1 cup) vegetable oil
-
10 ml (2 tsp) vanilla extract
-
2 ripe bananas, mashed (about 1 cup / 225 g)
Instructions
-
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
-
Grate zucchini and gently squeeze out excess moisture.
-
In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
-
In another bowl, mash bananas and stir in sugar, eggs, oil, and vanilla.
-
Stir dry ingredients into banana mixture until just combined.
-
Fold in shredded zucchini.
-
Spoon batter into muffin cups, filling about ⅔ full.
-
Bake for 22–26 minutes, until a toothpick comes out with moist crumbs.
-
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for best flavor.
Do not overmix—batter should be slightly lumpy.
Optional add-ins: chocolate chips, walnuts, or oats sprinkled on top.
Works well with melted coconut oil for added richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American