Delicious Banana-Zucchini Muffins

These amazing banana-zucchini muffins are perfect for families who want a tasty way to sneak in some extra veggies! Kids and adults absolutely love these soft, sweet treats that help you use up those ripe bananas and extra zucchini from your garden. The best part is they’re packed with wholesome ingredients that make you feel good about serving them for breakfast or snacks.

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 25 minutes, Total Time: 35 minutes, Serves: 12 people, Yield: 12 muffins.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegetarian.

Nutrition Facts (per serving): 157 Calories, 6g Fat, 24g Carbs, 3g Protein.

Ingredients You’ll Need

All-purpose flour: You’ll need ¾ cup of regular flour, which gives these muffins their perfect texture. This is the base that holds everything together beautifully!

White whole-wheat flour: Another ¾ cup of this healthier flour adds extra nutrition and a lovely nutty flavor. It makes these muffins feel more wholesome without being heavy.

Ground cinnamon: Just 1 teaspoon brings that warm, cozy spice that pairs so well with banana. It makes your whole kitchen smell amazing while they bake!

Baking soda: You’ll need ¾ teaspoon to help these muffins rise up nice and fluffy. This is what gives them that perfect tender crumb.

Salt: Half a teaspoon enhances all the other flavors and balances the sweetness perfectly. Don’t skip this little ingredient!

Large eggs: Two eggs bind everything together and add richness. Room temperature eggs work best, but cold ones are fine too.

Sugar: ⅔ cup gives just the right amount of sweetness without being too much. The bananas add natural sweetness too!

How to Make Banana-Zucchini Muffins

Step 1: Preheat your oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray so your muffins pop out easily later.

Step 2: Whisk the all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Set this dry mixture aside for now.

Step 3: In a medium bowl, whisk together the eggs, sugar, oil and vanilla until well combined. This creates your wet base that makes everything moist and delicious.

Step 4: Stir the mashed banana and shredded zucchini into the wet ingredients until everything is well mixed. The batter will look chunky and that’s perfect!

Step 5: Add the wet ingredients to the flour mixture and stir until just combined. Don’t overmix – a few lumps are totally fine and will make your muffins tender.

Step 6: Divide the batter evenly between the 12 muffin cups. Fill each cup about ¾ full for the perfect size muffins.

Step 7: Bake for 15 to 18 minutes until the muffins are lightly golden and spring back when lightly touched. Your kitchen will smell incredible!

Step 8: Let the muffins cool in the pan for 5 minutes, then turn them out onto a wire rack. Cool them slightly before serving warm.

Easy and Quick Banana-Zucchini Muffin Version

Want to make these even faster? You can use 1½ cups of just all-purpose flour instead of mixing two types of flour! Also, if you have pre-shredded zucchini from the store, that saves you a few minutes of prep time. The muffins will still taste amazing and you’ll have them ready even quicker!

Serving Ideas

These muffins make a complete breakfast when served with fresh fruit like berries or sliced apples. They’re also perfect as an afternoon snack with a cold glass of milk or your favorite coffee. For a special treat, try them warm with a tiny bit of butter or cream cheese spread on top!

Storage

Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap each muffin individually in plastic wrap and freeze for up to 1 month. To reheat frozen muffins, just microwave for 30 seconds or let them thaw at room temperature for about an hour.

Substitutions

No white whole-wheat flour? You can use all regular all-purpose flour instead – just use 1½ cups total! If you don’t have avocado oil, melted butter or vegetable oil work great too. You can also swap the sugar for coconut sugar or brown sugar if that’s what you have on hand.

Pro Tips

Perfect bananas: Use bananas that are really ripe with brown spots – they’re sweeter and mash easier!
Zucchini prep: No need to squeeze out the water from shredded zucchini – it adds moisture to the muffins.
Don’t overmix: Stir the batter just until the flour disappears. Lumps are your friend for tender muffins!
Even baking: Fill all 12 muffin cups even if you have leftover batter – this helps them bake evenly.
Freshness test: Lightly touch the top of a muffin – if it springs back, they’re done!

FAQs

Can I make these muffins in a different size pan?

You bet! If you prefer larger muffins, you can bake these in a 10-cup muffin tin instead. Just add a few extra minutes to the baking time and check for doneness with the spring-back test.

Do I need to peel the zucchini before shredding?

Nope! The skin is totally fine to leave on and actually adds extra nutrients. Just wash the zucchini well and shred it up with the skin on.

Can I taste the zucchini in these muffins?

Not really! The zucchini adds moisture and makes the muffins super tender, but the banana and cinnamon flavors are what you’ll mainly taste. It’s a great way to sneak in veggies!

What if my bananas aren’t ripe enough?

Sure, you can speed up the ripening! Put your bananas in a paper bag for a day or two, or bake them in a 300°F oven for 15-20 minutes until the skins turn black.

I hope you and your family love these banana-zucchini muffins as much as mine does! They’re such a great way to start the morning or enjoy as an afternoon treat. Let me know how yours turn out – I’d love to hear about any fun variations you try!