Banana Zucchini Muffins

If you’re looking for a healthy, moist, and delicious breakfast or snack, these Banana Zucchini Muffins check all the boxes. They’re naturally sweetened with ripe bananas, packed with shredded zucchini, and come together in one bowl—making them an easy and nutritious option for busy mornings or after-school snacks.

Best of all, the zucchini adds moisture (you can’t taste it!), while the banana provides natural sweetness and structure. These muffins are freezer-friendly, toddler-approved, and perfect for using up summer zucchini and overripe bananas.

Ingredients:

• 1 ½ cups all-purpose flour (or half whole wheat)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 large ripe bananas, mashed
• 1 cup finely shredded zucchini (squeezed dry)
• 2 large eggs
• ½ cup brown sugar or coconut sugar
• ¼ cup honey or maple syrup
• ⅓ cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or raisins

Preparation:

Step 1: Preheat Oven & Prepare Pan

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with nonstick spray.

Step 2: Mix Wet Ingredients

• In a large mixing bowl, whisk together the mashed bananas, eggs, oil, brown sugar, honey/maple syrup, and vanilla until smooth.

Step 3: Add Zucchini

• Fold in the shredded zucchini. Be sure it’s squeezed of excess moisture to prevent soggy muffins.

Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly add the dry mixture into the wet ingredients, stirring just until combined.

Step 5: Add Optional Mix-ins

• Gently fold in any mix-ins like chocolate chips or nuts if using.

Step 6: Fill Muffin Cups

• Spoon the batter evenly into the muffin cups, filling each about ¾ full.

Step 7: Bake

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Variation:

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: These muffins are naturally dairy-free if you skip chocolate chips or use dairy-free ones.
• Refined sugar-free: Use all honey or maple syrup instead of sugar.
• Add protein: Stir in 2 tablespoons of flaxseed meal or chia seeds.

Serving Suggestions:

• Breakfast: Pair with coffee or a smoothie.
• Snacks: Add to a lunchbox or enjoy as an afternoon treat.
• Dessert: Warm and serve with a drizzle of honey or a smear of peanut butter.
• On the go: Wrap individually for grab-and-go breakfasts.

Tips:

• Don’t overmix the batter—stir just until the dry ingredients are moistened.
• For bakery-style muffins, top with oats, a sprinkle of cinnamon sugar, or a few extra chocolate chips before baking.
• Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
• Muffins freeze well! Freeze in a single layer, then transfer to a freezer bag for up to 2 months.

⏱️ Time Overview:

• Prep Time: 15 minutes
• Baking Time: 18–22 minutes
• Total Time: ~35 minutes

🍽️ Nutritional Information (per muffin, based on 12 muffins):

• Calories: ~190
• Protein: ~3g
• Carbohydrates: ~25g
• Fat: ~8g
• Sugar: ~11g
• Fiber: ~2g
• Sodium: ~160mg

Values vary by brand and ingredient substitutions.

Conclusion:

These Banana Zucchini Muffins are moist, flavorful, and full of feel-good ingredients. They’re a great way to use up overripe bananas and garden zucchini—and a sneaky way to get kids to eat more veggies! With their natural sweetness and tender crumb, they’re sure to become a go-to recipe in your kitchen.

Whether enjoyed fresh from the oven or stashed in the freezer for later, these muffins are the ultimate healthy snack or breakfast treat