We’re back with another delicious vegetable-stuffed baked good your family will love. Summer zucchini are at their peak, and they’re perfect in these Banana Zucchini Muffins. Moist banana flavor combines with shredded zucchini for a nutrient-packed muffin that’s tender, lightly sweet, and easy to make. Even picky eaters will be reaching for seconds.
Packed with everything you need
These muffins are a family favorite for good reason: they taste great and use wholesome ingredients with minimal added sugar.
The recipe uses three ripe bananas per batch, bringing natural sweetness, potassium, fiber, and vitamin C while providing moist texture and rich banana flavor.
It also calls for fresh shredded zucchini, which adds moisture, vitamins, antioxidants, and subtle vegetal flavor without extra fat or sugar.
Tips for perfect Banana Zucchini Muffins
Muffins are simple, but they can turn out dry or dense if not handled properly. Follow these tips for consistently great results.
Mix thoroughly in stages – Combine wet ingredients together and dry ingredients separately. Make sure each mixture is fully combined before gently folding the dry into the wet so the batter bakes evenly.
Test for doneness – Oven temperatures vary, so use a toothpick or cake tester in the center of a muffin. If it comes out clean or with a few moist crumbs (not raw batter), the muffins are done.
Make, freeze, and enjoy again
These muffins freeze exceptionally well, making them ideal for preserving extra bananas or zucchini. Bake a double batch and freeze extras for quick breakfasts or snacks.
Cool completely, then lay muffins flat in a sealable freezer bag or wrap them individually. Reheat a frozen muffin in the microwave for 20–30 seconds with a pat of butter, or thaw at room temperature for a convenient treat.
Other recipes to try
If you enjoy these Banana Zucchini Muffins, you might also like other simple baked goods that use fruit and pantry staples. Try different flavor combinations or swap add-ins to make this recipe your own.
Banana Zucchini Muffins
Ingredients:
For the wet ingredients
- 1 1/2 cups ripe bananas, mashed
- 2 cups shredded zucchini, liquid drained
- 3 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/2 cup olive oil
For the dry ingredients
- 1 3/4 cup flour
- 2 1/4 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1 cup chocolate chips (optional)
Instructions:
- Preheat oven to 425°F (220°C).
- In one bowl, combine all wet ingredients and mix until smooth. In a separate bowl, whisk together the dry ingredients.
- Gently fold the dry mixture into the wet until no dry streaks remain. If using, fold in chocolate chips.
- Spoon batter into a prepared 12-cup muffin tin, filling each cup evenly.
- Bake at 425°F for 6 minutes. Without opening the oven, reduce the temperature to 300°F (150°C) and continue baking for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool before removing from the tin.