Wholesome Banana Zucchini Muffins Recipe for Sweet Mornings

Banana zucchini muffins burst with unexpected moisture and wholesome goodness that will surprise even the pickiest eaters.

These tender treats combine two unlikely ingredients into a delightful breakfast or snack option.

Shredded zucchini sneaks extra nutrients into each soft, golden bite.

The natural sweetness from ripe bananas creates a perfectly balanced flavor profile that feels indulgent yet surprisingly healthy.

Warm spices like cinnamon add depth and complexity to these moist muffins.

Each batch promises a delectable way to enjoy a nutritious morning treat or afternoon pick-me-up.

You’ll love how simple ingredients come together to create something truly special.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 22-26 minutes

Total Time: 40 minutes

Calories: 221 kcal

Servings: 13

What Goes Into Banana Zucchini Muffins

• All-Purpose Flour: Provides structure and tender crumb for the muffins, choose unbleached flour for better texture.
• Cinnamon: Adds warm, cozy flavor that complements banana and zucchini beautifully.
• Baking Powder, Baking Soda: Essential leavening agents that help muffins rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Ripe Bananas: Bring natural sweetness and moisture, select very soft, deeply speckled bananas for maximum flavor.
• Granulated Sugar: Sweetens and helps create golden-brown muffin tops.
• Eggs: Bind ingredients and provide structure, room temperature eggs mix more smoothly.
• Vegetable Oil: Ensures moist, tender muffins with soft crumb.
• Vanilla Extract: Adds depth and rounds out the sweet flavors.

• Zucchini: Introduces moisture and subtle vegetable nutrition, use fresh zucchini and squeeze out excess water for perfect texture.

Kitchen Tools You’ll Need for Banana Zucchini Muffins

• Muffin Tin: Essential for baking perfect, evenly-sized muffins with paper liners.
• Large Mixing Bowl: Needed for combining dry ingredients with plenty of mixing space.
• Medium Mixing Bowl: Perfect for blending wet ingredients smoothly.
• Whisk: Great for thoroughly mixing dry ingredients and creating smooth wet mixtures.
• Paper Towel or Clean Towel: Crucial for draining excess moisture from shredded zucchini.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.
• Wire Rack: Helps muffins cool evenly and prevents soggy bottoms.
• Toothpick: Helps check muffin doneness by testing the center.

How to Make Banana Zucchini Muffins from Scratch

• Kitchen Preparation

Gather all cooking tools and preheat the oven to a cozy 350°F. Line your muffin tin with cheerful paper liners that will cradle your delicious treats.

• Zucchini Magic

Gently squeeze excess moisture from freshly shredded zucchini using a soft towel, allowing it to be light and ready for mixing.

• Dry Ingredient Symphony

Whisk together flour, warm cinnamon, leavening agents, and a pinch of salt in a spacious mixing bowl, creating a fluffy dry foundation.

• Wet Ingredient Harmony

In another bowl, combine ripe mashed bananas, sweet sugar, farm-fresh eggs, smooth oil, and fragrant vanilla until beautifully blended.

• Batter Creation

Pour wet ingredients into dry ingredients, stirring gently until just combined. Softly fold in the prepared zucchini, creating a luscious batter.

• Muffin Transformation

Generously fill each liner with batter, allowing space for rising. Bake until golden and a toothpick emerges with tender crumbs.

• Cooling Journey

Allow muffins to rest in the pan briefly before transferring to a cooling rack, letting them settle into perfect texture and flavor.

Pro Tips & Tasty Variations for Banana Zucchini Muffins

• Delicious Twists and Tricks
• Sprinkle chia seeds, ground flaxseed, or hemp hearts into the batter for extra protein and fiber boost.
• Fold chocolate chips, chopped walnuts, or pecans into the batter for crunch and added flavor complexity.
• Swap regular flour with a cup-for-cup gluten-free flour blend to make these muffins accessible for those with wheat sensitivities.
• Experiment with nutmeg, ginger, or cardamom alongside cinnamon to create unique flavor profiles that complement the banana and zucchini.
• Wrap individual muffins in plastic wrap or store in an airtight container at room temperature for 3 days, or freeze for up to 2 months for quick breakfast or snack options.

Ways to Serve Up Banana Zucchini Muffins

• Breakfast Companion: Pair these moist banana zucchini muffins with a creamy Greek yogurt and a drizzle of honey for a protein-packed morning meal.
• Afternoon Tea Delight: Serve warm muffins alongside a steaming cup of chamomile or Earl Grey tea for a comforting midday snack that feels like a cozy treat.
• Picnic Perfect Treat: Pack these portable muffins in a cute container for outdoor adventures, family gatherings, or quick grab-and-go breakfast options during busy mornings.
• Nutty Crunch Topping: Sprinkle chopped walnuts or pecans on top of the muffins before baking to add a delightful crunch and extra layer of nutty flavor.

Store & Plan Ahead with Banana Zucchini Muffins

• Fridge Fresh Storage: Keep these delightful muffins in an airtight container inside the refrigerator for up to 5 days. The cool environment helps maintain their soft texture and prevents rapid spoilage.
• Make-Ahead Magic: Prepare the banana zucchini muffin batter a day before baking, storing it covered in the refrigerator. This technique allows flavors to develop and simplifies morning breakfast preparation.
• Freezer-Friendly Option: Wrap individual muffins in plastic wrap, then place them in a freezer-safe bag. These tasty treats can be frozen for 2-3 months. Thaw at room temperature or warm briefly in the microwave for a quick snack.
• Portion Control Trick: Use silicon muffin cups or parchment liners to separate muffins when freezing. This method prevents them from sticking together and allows easy removal of single servings whenever hunger strikes.

Moist Banana Zucchini Muffins Recipe

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• Total Time: 40 minutes
• Yield: 13 1x

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Description

Homemade banana zucchini muffins deliver a delightful blend of sweet and wholesome flavors. Moist crumb and subtle vegetable richness make these breakfast treats irresistible for hungry families seeking a nutritious morning option.

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Ingredients

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• 2 large eggs, room temperature
• 2 ripe bananas, mashed (about 1 cup)
• 2 cups (256 g) all-purpose flour
• 2 cups shredded zucchini (about 1 ½ medium zucchini)
• 1 cup (200 g) granulated sugar
• 1 cup (218 g) vegetable oil
• 2 tsps ground cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt

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Instructions

1. Preparation: Preheat oven to 350°F and line muffin tin with paper liners.
2. Zucchini Preparation: Gently squeeze excess moisture from shredded zucchini using clean kitchen towels.
3. Dry Ingredients: Whisk flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl until uniformly blended.
4. Wet Ingredient Fusion: Combine mashed bananas, sugar, eggs, vegetable oil, and vanilla extract in a separate bowl, creating a smooth, homogeneous mixture.
5. Batter Assembly: Delicately incorporate wet ingredients into dry ingredients, stirring minimally to prevent overmixing, then gently fold in drained zucchini until evenly distributed.
6. Filling and Baking: Distribute batter into muffin cups, filling each about two-thirds full, and bake in preheated oven for 22-26 minutes until tops turn golden and centers feel slightly firm.
7. Doneness Check: Test muffins with a toothpick; it should emerge with minimal crumbs and no raw batter.
8. Cooling Process: Let muffins rest in tin for 10 minutes, then transfer to cooling rack to reach room temperature before serving.

Notes

• Drain Zucchini Thoroughly: Removing excess moisture prevents soggy muffins and ensures a perfect texture.
• Gentle Mixing Matters: Overmixing can lead to tough, dense muffins, so stir ingredients just until combined.
• Check Doneness Carefully: A toothpick test with minimal crumbs indicates perfectly baked muffins that won’t be dry or undercooked.
• Cool Completely: Letting muffins rest allows them to set and develop full flavor, preventing crumbling when removed from the tin.

• Prep Time: 15 minutes
• Cook Time: 22-26 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 221
• Sugar: 15 g
• Sodium: 115 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 35 mg