Soft, moist and full of homemade, wholesome ingredients, these Banana Zucchini Muffins are a delicious breakfast, treat or midday snack! From a breakfast muffin to a tasty dessert, it’s a great way to use leftover Zucchini and over ripe bananas!
Why You’ll Love Banana Zucchini Muffins
- EASY – Using just a couple simple ingredients and a few easy steps, these muffins will be baking in your oven in just minutes! I’ll bet you already have most of these ingredients in your kitchen without even having to go to the store!
- WHOLESOME – What a great way to get your kids to eat some vegetables! Even picky eaters won’t even know that there is Zucchini in here. And, while we won’t call this “health food” a good dose of bananas and zucchini is never a bad thing!
- DELICIOUS – And, if you’ve ever baked with Zucchini, you know how delicious that can be as well. Our Chocolate Zucchini Cake is one of our most popular dessert recipes. It’s tough to explain exactly what happens when you put Zucchini into baked goods. It certainly adds moisture, but also a really delicious texture.
Banana Zucchini Muffins
Today, we are combining my love of bananas and my fascination with zucchini! These Banana Zucchini Muffins are easy to make, delicious to eat and everyone in your family will love them! For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- FLOUR – Regular, All Purpose Flour. If you want to make these gluten free, you can certainly use gluten free flour.
- SUGAR – Regular, white cane sugar.
- BAKING POWDER – A leavening agent that helps these muffins rise get all fluffy and delicious!
- SALT – Salt is very important to include in baking as it helps to balance the sweeter ingredients.
- EGG – If possible, let your eggs come to room temperature before using in your recipe.
- OIL – We use vegetable oil to bake. We love using oil as our shortening because it really makes these muffins even more moist.
- MILK – We used 2% milk, but you can use whatever you’d like. Use almond milk if you are avoiding dairy.
- BANANA – One VERY RIPE mashed banana. You want it as ripe as possible for this recipe.
- ZUCCHINI – Grated and shredded. See below for more info on this.
- CHOCOLATE CHIPS – We used mini semi sweet chocolate chips for this recipe. But you can use whatever you’d want. Or, if you want to completely omit the chocolate chips, these muffins would still taste delicious.
What Is The Best Way To Shred Zucchini?
The most time consuming part of this recipe is probably preparing the Zucchini. You don’t need to worry about skinning it. But you do want to scrub the outside to make it nice and clean. I’d cut off each end so that it’s easier to work with.
If you have a larger Zucchini with lots of seeds in it, I’d cut it in half lengthwise and scoop the seeds out.
From there, you just need the best way to grate it.
- Cheese Grater– You probably have one of these. It will certainly work, but can be a little tough to handle with the Zucchini.
- Food Processor with Shredder Attachment– This will make quick work of your Zucchini, but they are a pain to clean up!
- Mandolin-If you have one of these, this is probably your best option! Should make the job go pretty quickly and they are super easy to clean!
One important note on the Zucchini is to make sure to pat it dry with paper towel after you grate or shred it. You want to get as much excess moisture out as you possible can. Trust me, this is important.
How To Serve and Store Banana Zucchini Muffins
You can serve these muffins either room temperature or warm. I love putting mine in the microwave for about 10 seconds and serving it with a pat of butter.
But they are also perfectly tasty to just grab and go!
Your Banana Zucchini Muffins should be fine stored in an covered container at room temperature for about 3 days. If you want to extend that a couple days, you can put them in the fridge.
You can freeze Banana Zucchini Muffins. Just let them fully cool and wrap them in freezer wrap or a freezer bag. They need to thaw about 3 hours at room temperature before eating. I like to wrap them all up individually, so that you can just thaw out what you need as you go. They should be good in the freezer for about 3 months.
Notes, Tips and FAQs
- CHOCOLATE CHIPS – We used Semi-Sweet Chocolate Chips. But go for milk chocolate or even dark chocolate if that sounds good to you.
- WALNUTS – Crush some walnuts and mix them in with the batter before baking for some extra taste and texture.
- COCONUT FLAKES – Top your Banana Zucchini Muffins with some Coconut Flakes for a nutty, sweet topping!
- BANANAS – Make sure you use RIPE bananas. The riper the better!
- DON’T OVERFILL – A common mistake when making muffins is to overfill the tray. Make sure you are only filling up each space about 2/3 of the way. If you put too much in it will spill over when it rises!
- HOW DO YOU KNOW IF YOUR MUFFINS ARE DONE? – The best way to tell if your muffins are done is to stick a toothpick or a cake tester into the center of a muffin. If it comes out clean, they are done.
- DO YOU NEED A MUFFIN LINERS? – We didn’t use a muffin liner, we just made sure to grease our muffin tin really well. But you can use one if you’d like.
I hope you enjoy this Zucchini Banana Muffins Recipe! Let me know how it works out for you in the comment section!
LOOKING FOR MORE HEALTHY MUFFIN RECIPES? CHECK OUT:
Banana Zucchini Muffins
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup oil
- ¾ cup milk
- 1 ripe banana mashed
- 1 cup grated/shredded zucchini
- ½ cup mini chocolate chips
- Preheat oven to 400 degrees and grease a muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- In a large bowl, mix the egg, oil, and milk until combined.
- Stir in the banana and zucchini until mixed.
- Add the dry ingredients and stir to combine.
- Fold in the chocolate chips.
- Fill each cup of the muffin pan 2/3 the way full of batter and bake in the preheated oven for 18 to 20 minutes, until a tooth pick inserted in the center of the muffin comes out clean.
- Allow to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.