Description
Banana zucchini muffins are moist, tender, and naturally sweetened with ripe bananas and shredded zucchini. These healthy muffins are full of cozy cinnamon flavor and are perfect for breakfast, snacks, or lunchbox treats. Easy to make and freezer-friendly, they’re the perfect way to use up extra produce!
Ingredients
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2 cups (260 g) shredded zucchini (about 1½ medium zucchini)
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2 cups (256 g) all-purpose flour
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1/2 tsp baking soda
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1 tsp baking powder
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2 tsp ground cinnamon
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1/2 tsp salt
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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1 cup (218 g) vegetable oil
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2 tsp vanilla extract
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2 ripe bananas (about 1 cup / 225 g mashed)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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Grate zucchini and squeeze out excess moisture using a clean towel.
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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 and mix in sugar, eggs, oil, and vanilla until well combined.
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Add dry ingredients to wet mixture and stir until just combined.
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Fold in shredded zucchini until evenly incorporated.
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Fill each muffin cup about 2/3 to 3/4 full.
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Bake for 22–26 minutes, until a toothpick comes out with a few moist crumbs.
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Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini well to avoid excess moisture in the batter.
Add-ins like chocolate chips, walnuts, or raisins can be folded in for variety.
Muffins freeze well—wrap individually and store in freezer bags.
Use overripe bananas for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American