If you’re looking for a breakfast or snack that’s both cozy and energizing, these Banana Zucchini Bread Muffins are about to become your new favorite treat. Packed with the natural sweetness of ripe bananas and the subtle nutrition boost of fresh zucchini, these muffins are wonderfully moist, fragrant with cinnamon, and just the right amount of sweet. Whether served warm or cold, they’re a delicious way to sneak veggies onto your plate and satisfy every craving, bite after bite.
Ingredients You’ll Need
You don’t need anything complicated to whip up Banana Zucchini Bread Muffins, but each ingredient truly matters. From the rich flavor of brown sugar to the buttery softness of zucchini and banana, everything works together to create that perfect golden crumb.
- Mashed ripe banana (1 cup, about 2 medium): Gives these muffins their signature sweetness and wonderful moist texture.
- Finely shredded zucchini (1 cup, squeezed dry): Adds subtle moisture and nutrients—make sure to squeeze out the excess water for the best texture.
- Large eggs (2): Brings the batter together and helps things rise beautifully.
- Vegetable oil or melted coconut oil (1/2 cup): Keeps the muffins exceptionally tender—either works, depending on your flavor preference.
- Light brown sugar (1/2 cup): Provides rich caramel undertones and delectable moisture.
- Granulated sugar (1/4 cup): Balances the flavors, enhancing both banana and zucchini without overpowering sweetness.
- Vanilla extract (1 teaspoon): Infuses warmth and rounds out the flavors.
- All-purpose flour (1 1/2 cups): Creates structure—feel free to substitute with a gluten-free 1:1 blend if needed.
- Baking powder (1/2 teaspoon): Supports a light, fluffy rise.
- Baking soda (1/2 teaspoon): Works with the bananas to create a beautifully domed muffin top.
- Ground cinnamon (1 teaspoon): Adds comforting spice and aroma.
- Nutmeg (1/4 teaspoon): Gives just a hint of warm, nutty depth.
- Salt (1/4 teaspoon): Rounds out all the sweet flavors and keeps everything in balance.
How to Make Banana Zucchini Bread Muffins
Step 1: Prep Your Pan and Preheat
First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat it with nonstick spray. That quick step ensures easy muffin removal later—no sticky messes to clean up!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, the squeezed-dry zucchini, eggs, oil, both sugars, and vanilla extract. Whisk until smooth and well combined. The mixture should look creamy and inviting, with the zucchini shreds just barely visible throughout.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stirring these dry ingredients separately helps ensure that the baking powder and soda are evenly distributed for a perfect rise.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring gently. Mix until just combined—avoid overmixing, which can lead to tougher muffins. If you like, now’s the time to fold in extras like chocolate chips or walnuts for a custom twist.
Step 5: Fill and Bake
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Pop the pan into the oven and bake for 18 to 22 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Banana Zucchini Bread Muffins
Garnishes
Give your Banana Zucchini Bread Muffins an extra-special touch by sprinkling a pinch of cinnamon sugar on top before baking, or drizzle with a light vanilla glaze once cooled. For texture fans, a handful of chopped nuts like walnuts or pecans adds delightful crunch and rustic charm.
Side Dishes
These muffins love to shine as part of a brunch spread. Serve them alongside a big bowl of Greek yogurt and fresh berries for a protein boost, or add a platter of scrambled eggs and sliced avocado for something more satiating. Even as an afternoon snack, they’re perfect paired with coffee or tea.
Creative Ways to Present
Get crafty by turning your Banana Zucchini Bread Muffins into a mini dessert trifle: layer chunks of muffin with whipped cream and berries in a glass for a show-stopping treat. Or, package cooled muffins in parchment and twine for a sweet homemade gift—great for neighbors, friends, or teachers who need a little pick-me-up.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Zucchini Bread Muffins stay incredibly moist for days. Simply store them in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, pop them in the fridge to keep them their freshest.
Freezing
You’ll be thrilled to know these muffins freeze beautifully! Once completely cooled, arrange them in a single layer in a freezer bag or container. Freeze for up to 3 months; just be sure to label with the date so you’ll remember when you stashed them away for future cravings.
Reheating
For that heavenly just-baked taste, reheat a muffin from the fridge or freezer by zapping it in the microwave for about 15 to 20 seconds, or warm in a low oven for a few minutes. If reheating from frozen, add a couple extra seconds and enjoy as if they were fresh from the bakery.
FAQs
Can I make these muffins gluten-free?
Absolutely! Swap in a 1:1 gluten-free flour blend in place of the all-purpose flour and you’ll still get soft, moist muffins everyone can enjoy.
Why do I need to squeeze the zucchini dry?
Zucchini holds a lot of water, so squeezing it helps keep your Banana Zucchini Bread Muffins light and fluffy instead of dense and soggy.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Fold in up to 1/2 cup of your favorite add-ins, such as chopped walnuts, pecans, raisins, or chocolate chips, right after combining the wet and dry ingredients.
How do I know when the muffins are done?
The tops will be golden and a toothpick inserted into the center should come out clean or with just a crumb or two. Start checking at the 18-minute mark to avoid overbaking.
Can I use frozen bananas?
Yes! Thaw them first and drain off any excess liquid before mashing. Frozen bananas give you even sweeter flavor, making your Banana Zucchini Bread Muffins extra delicious.
Final Thoughts
These Banana Zucchini Bread Muffins are the kind of irresistible recipe you’ll find yourself coming back to, whether for a speedy breakfast, lunchbox treat, or cozy snack. They’re easy to make, endlessly adaptable, and sure to be a hit with anyone who tries them. Give them a go and bring a bit of homemade joy to your week!
Print
Banana Zucchini Bread Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Zucchini Bread Muffins are a delightful combination of sweet bananas and nutritious zucchini, making for a moist and flavorful treat that’s perfect for breakfast or snacking.
Ingredients
Wet Ingredients:
- 1 cup mashed ripe banana (about 2 medium)
- 1 cup finely shredded zucchini (squeezed dry)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin.
- Mix wet ingredients: In a large bowl, combine mashed bananas, zucchini, eggs, oil, sugars, and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry: Gradually mix dry ingredients into wet until just combined.
- Bake: Fill muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well and stay moist for days.
- Add chopped walnuts, chocolate chips, or raisins for extra texture and flavor.
- You can make them gluten-free by using a 1:1 gluten-free flour blend.
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