getting your daily veggies in isn’t always easy. But what if you could do it with a muffin? These Banana Zucchini Muffins strike that perfect balance between wholesome and indulgent. The ripe bananas bring natural sweetness, the zucchini adds unbeatable moisture, and together, they bake into a snack that’s secretly healthy and seriously satisfying.
Need more Muffins recipes?Try these: Carrot Cake Muffins, Cinnamon Roll Muffins, Pumpkin Muffins.
Table of contents
Ingredients for Banana Zucchini Muffins
When it comes to baking muffins that are both comforting and secretly good for you, simplicity is key. These ingredients are pantry staples in most households, and a few fresh picks from your produce drawer bring it all together.
Here’s what you’ll need:
Dry Ingredients
- 2 cups all-purpose flour – This forms the base of the muffins. Want a boost? Sub half with whole wheat flour for more fiber.
- 1 tsp baking powder + ½ tsp baking soda – Helps the muffins rise and creates that light, tender crumb.
- ½ tsp salt – Balances the sweetness and deepens flavor.
- 2 tsp ground cinnamon – Adds warm, cozy notes that pair beautifully with banana and zucchini.
Wet Ingredients
- 2 ripe bananas, mashed – The riper, the better. Brown spots? Perfect. They add natural sweetness and moisture.
- 2 large eggs – Acts as a binder and adds structure.
- 1 cup neutral oil – Vegetable oil works great, but avocado oil is a healthier alternative with a mild flavor.
- 2 tsp vanilla extract – For depth and a gentle aromatic finish.
- 1 cup granulated sugar – Sweetens the muffins; feel free to use coconut sugar or a mix of brown and white sugar for complexity.
Star Veggie
- 2 cups shredded zucchini – Grate finely and squeeze out excess moisture using a clean towel or cheesecloth. This trick makes or breaks the muffin’s texture.
Can I swap or reduce the sugar?
Yes. These muffins are pretty flexible. Try using ¾ cup sugar if your bananas are super ripe, or replace half with maple syrup or honey. Just note that liquid sweeteners may slightly alter the texture.
How to Make Moist Banana Zucchini Muffins
Making these muffins is straightforward, but there are a few tricks that make a big difference in texture and taste. Follow this step-by-step guide to get fluffy, flavorful muffins every time—no soggy bottoms, no dense centers.
Step 1: Prep the Zucchini (Don’t Skip This!)
Grate your zucchini using the fine side of a box grater. Then, squeeze it out thoroughly using a clean kitchen towel or cheesecloth. You’ll be surprised how much water comes out. Removing that excess moisture is what keeps the muffins tender, not soggy.
Step 2: Mix Wet Ingredients
In a large bowl, mash the ripe bananas until smooth. Add eggs, oil, vanilla extract, and sugar. Whisk until the mixture is well combined and slightly frothy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leavening and spices.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture. Stop mixing as soon as everything is incorporated—overmixing leads to tough muffins. Gently fold in the squeezed zucchini last.
Step 5: Bake and Cool
Scoop the batter into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 350°F (175°C) for 22–26 minutes. A toothpick inserted in the center (avoid a zucchini strand) should come out clean.
Let muffins rest in the pan for about 5–10 minutes before transferring them to a wire rack. This helps set the structure and keeps them from crumbling.
What if I don’t have muffin liners?
No liners? No problem. Just grease your muffin tin well with butter or non-stick spray. These muffins release easily when properly cooled.
Baking Tips for the Best Zucchini Banana Muffins
Even a simple muffin recipe can go from “meh” to “wow” with a few expert tweaks. These insider tips are what separate dense, forgettable muffins from the kind that disappear minutes after cooling.
Let the Batter Rest (Yes, Really)
It might sound fussy, but letting your batter sit for 10–15 minutes before scooping gives the flour time to fully hydrate. This results in a more even crumb and fewer dense patches—especially helpful when using moisture-heavy ingredients like zucchini and banana.
Don’t Skip the Squeeze
Zucchini is about 95% water. If you toss it into the batter wet, it will steam during baking and leave you with gummy centers. Wrap it in a clean kitchen towel and squeeze until you can’t squeeze anymore. If your arm isn’t a little tired, you haven’t squeezed enough.
Use Overripe Bananas
Dark, spotty bananas are ideal. They’re sweeter, softer, and help the muffins stay moist without needing extra sugar or fat.
Avoid Overmixing
It’s tempting to stir until smooth, but resist. Stirring too much activates the gluten in the flour and leads to tough, rubbery muffins. Mix just until you don’t see dry flour streaks—lumps are okay.
Know Your Oven
Every oven runs a little differently. Start checking at the 22-minute mark. If the tops spring back when gently pressed and a toothpick comes out clean (again, avoid zucchini strands), they’re ready.
Can I make these in a mini muffin tin?
Absolutely. Just reduce the baking time to about 12–15 minutes. Keep an eye on them—mini muffins bake fast and can overcook quickly.
Banana Zucchini Muffin Variations and Add-Ins
Once you’ve mastered the base recipe, it’s easy (and fun) to mix things up. Whether you’re craving something a bit sweeter, heartier, or more nutrient-packed, these swaps and add-ins let you customize the muffins to suit your mood—or whatever’s in your pantry.
Sweet Additions
- Chocolate chips: Stir in ½ to ¾ cup for a treat that feels more like dessert.
- Raisins or dried cranberries: Add chewiness and a burst of sweetness, especially good with a sprinkle of nutmeg.
- Chopped dates or figs: For a rich, earthy sweetness that balances the banana.
Crunchy Texture
- Walnuts or pecans: Add protein and a toasty crunch. Fold in ½ cup for balance.
- Pumpkin seeds or sunflower seeds: Great for texture and nutrition, especially in lunchbox-friendly versions.
Fruit Upgrades
- Blueberries: Fresh or frozen, both work. Toss them in flour first to prevent sinking.
- Shredded apple: Adds a subtle tart-sweet depth—ideal with cinnamon-heavy versions.
Healthier Twists
- Swap half the flour for whole wheat: Boosts fiber without sacrificing texture.
- Use maple syrup or honey: Replace part of the sugar with natural sweeteners. Expect a moister crumb.
- Make it vegan: Use flax eggs and coconut oil or applesauce. They’ll still rise beautifully.
What if I want to make this gluten-free?
You can! Use a 1:1 gluten-free baking flour with xanthan gum included. The texture may be slightly softer, but they’ll still hold together well, especially if you don’t overmix.
How to Store and Freeze Banana Zucchini Muffins
These muffins store beautifully, which is a lifesaver on busy mornings or snack-heavy afternoons. Here’s how to keep them moist, fresh, and freezer-ready without losing flavor or texture.
Room Temperature Storage (Short-Term)
- Best for: 1–2 days
- How: Place cooled muffins in an airtight container. Add a paper towel under and over them to absorb excess moisture and maintain texture.
- Tip: Avoid plastic wrap—it traps too much moisture and can lead to soggy tops.
Refrigerator Storage (Mid-Term)
- Best for: 3–5 days
- How: Store in a sealed container, again with a paper towel layer. Bring to room temperature before eating, or microwave for 10 seconds to soften.
Freezer Storage (Long-Term)
- Best for: Up to 3 months
- How: Once muffins are fully cool, wrap them individually in plastic wrap or foil. Place all wrapped muffins in a freezer-safe bag.
- To reheat: Microwave a frozen muffin for 25–30 seconds or let it thaw overnight in the fridge.
Can I freeze the batter instead?
Sort of. While you can freeze the batter in muffin liners and bake later, the texture might change slightly. For best results, bake first, then freeze.
FAQs
Do these muffins taste like zucchini?
Not at all. Zucchini adds moisture, not flavor. Once baked, it practically disappears into the background, leaving you with soft, sweet muffins that taste more like banana bread than anything veggie-based.
Can I make them without eggs?
Yes. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to gel before using. Applesauce or mashed banana can also work, though they may slightly change the texture.
Can I use frozen zucchini?
You can, but be cautious. Thaw it completely and squeeze out all the liquid. Frozen zucchini tends to hold more water, so your batter may need a little extra flour to compensate.
How do I know when they’re done?
Check the tops: they should spring back lightly when touched. Insert a toothpick into the center, not through a zucchini strand. If it comes out clean or with a few crumbs, they’re ready.
Can I double the recipe?
Absolutely. Just make sure not to crowd the oven. Rotate pans halfway through baking to ensure even cooking.
Moist Banana Zucchini Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk mashed bananas, eggs, oil, vanilla, and sugar until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into the wet mixture. Do not overmix. Fold in squeezed zucchini.
- Scoop batter into the muffin tin, filling each cup about ¾ full. Let batter rest for 10 minutes before baking.
- Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack.
Notes
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