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Banana Zucchini Muffins

These easy and quick Banana Zucchini Muffins offer a perfect blend of sweet and savory, with a comforting aroma reminiscent of homemade goodness. They're a genius way to use ripe bananas and garden zucchini, yielding moist, tender muffins that are perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Baked Good, Breakfast, Muffins, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 0.5 cup vegetable oil or other neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 cup grated zucchini squeezed of excess moisture
  • 0.5 cup chopped walnuts or chocolate chips optional

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Medium-sized bowl
  • Large bowl
  • Whisk
  • Clean kitchen towel or paper towels
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or spray with non-stick spray.
  2. Step 2: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly mixed.
  3. Step 3: In a larger bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well incorporated.
  4. Step 4: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
  5. Step 5: Mix in the mashed bananas and the grated zucchini (ensuring excess moisture is squeezed out) until just combined. Do not overmix.
  6. Step 6: Gradually add the dry ingredients from the first bowl into your wet mixture. Stir gently until just combined; a few lumps are totally fine.
  7. Step 7: If using, fold in your chopped walnuts or chocolate chips.
  8. Step 8: Divide the batter evenly among your prepared muffin cups, filling each about ¾ full.
  9. Step 9: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Once baked, let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

Substitutions & Additions: You can swap up to half of the all-purpose flour for whole wheat flour. For sweeteners, consider maple syrup or honey, adjusting other liquids as needed. Unsweetened applesauce can replace part of the vegetable oil to cut fat, though it may alter texture. Elevate flavor with a pinch of allspice or more cinnamon. Optional mix-ins include dried cranberries, raisins, shredded coconut, or a sprinkle of turbinado sugar on top before baking.
Tips for Success: Do not overmix the batter to avoid tough muffins; mix until just combined. Use ripe, brown-spotted bananas for best sweetness and flavor. Always squeeze out excess moisture from grated zucchini to prevent soggy muffins. Room temperature eggs blend more smoothly. Fill muffin liners ¾ full for domed tops. Avoid opening the oven door frequently, especially during the first 15 minutes, to prevent muffins from sinking.
Storage: Store cooled muffins in an airtight container at room temperature for 3-4 days (a paper towel can absorb moisture). Refrigerate for up to a week. For longer storage, freeze individual wrapped muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently.