Name: Banana Zucchini Muffins
Prep time: 10 min
Cook time: PT-487383H25M42S
Total time: PT-487383H25M42S
Cuisine: American
Ingredients: 1 cup mashed ripe bananas (about 2 medium bananas); 1 cup grated zucchini, excess moisture squeezed out; 1/4 cup melted coconut oil or vegetable oil; 2 large eggs; 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour (or all-purpose flour); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup chopped walnuts or chocolate chips (optional)

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Banana zucchini muffins are the perfect balance of sweetness and freshness, bringing together the natural sweetness of ripe bananas with the subtle green flavor of zucchini. These muffins are not only delicious but also healthy, offering a great way to incorporate vegetables into a snack or breakfast. With a moist texture and a touch of cinnamon, these muffins are sure to become a favorite in my kitchen.

Banana Zucchini Muffins

Ingredients

1 cup mashed ripe bananas (about 2 medium bananas)

1 cup grated zucchini, excess moisture squeezed out

¼ cup melted coconut oil or vegetable oil

2 large eggs

¼ cup honey or maple syrup

1 teaspoon vanilla extract

1 ½ cups whole wheat flour (or all-purpose flour)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

½ cup chopped walnuts or chocolate chips (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

In a large bowl, whisk together the mashed bananas, grated zucchini, melted coconut oil, eggs, honey (or maple syrup), and vanilla extract until fully combined.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

If desired, fold in the walnuts or chocolate chips.

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

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 20-25 minutes

Total Time: 30-35 minutes

Variations

I can easily switch up the ingredients to suit my tastes. Here are a few variations I like to try:

Add ½ cup of raisins or dried cranberries for a chewy bite.

Use all-purpose flour instead of whole wheat flour for a lighter texture.

Swap out the walnuts for pecans, almonds, or sunflower seeds.

For a vegan option, substitute the eggs with flax eggs or chia seeds mixed with water.

Add a teaspoon of nutmeg or pumpkin spice for a different flavor twist.

Storage/Reheating

To keep the muffins fresh, I store them in an airtight container at room temperature for up to 3 days. If I want to keep them for longer, I freeze them. To freeze, wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag for up to 3 months. When I'm ready to enjoy, I simply thaw them at room temperature or heat them in the microwave for about 20-30 seconds.

FAQs

Can I make these muffins gluten-free?

Yes, you can! Just use a gluten-free flour blend in place of the whole wheat flour or all-purpose flour.

Can I use a different type of oil?

Absolutely! While coconut oil gives a subtle flavor, vegetable oil or olive oil works just as well.

Can I make these muffins sugar-free?

Yes, I can substitute the honey or maple syrup with a sugar-free sweetener like stevia or monk fruit, though the flavor will vary slightly.

How can I prevent the zucchini from making the muffins too soggy?

I always make sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This helps prevent the muffins from becoming too wet.

Can I make mini muffins instead of regular-sized muffins?

Yes! If I prefer mini muffins, I’ll simply reduce the baking time to 10-15 minutes, checking for doneness with a toothpick.

Conclusion

These banana zucchini muffins are a great way to start the day or enjoy as a healthy snack. The combination of bananas and zucchini makes them moist, flavorful, and nutritious, while the flexibility of ingredients lets me customize them to my liking. Whether I’m baking for myself or sharing with others, these muffins always hit the spot!

Recipe:

Banana Zucchini Muffins

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Author: Cheryl
Total Time: 30-35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Banana zucchini muffins are the perfect balance of sweetness and freshness, combining the natural sweetness of ripe bananas with the subtle green flavor of zucchini. These muffins are moist, healthy, and customizable, making them ideal for breakfast or a snack.

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the mashed bananas, grated zucchini, melted coconut oil, eggs, honey (or maple syrup), and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
If desired, fold in the walnuts or chocolate chips.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.