Name: EASY BANANA ZUCCHINI MUFFINS Recipe
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Cuisine: American
Ingredients: 2 cups (about 1 ½ medium) shredded zucchini (200 g); 2 cups (256 g) all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 ripe bananas, mashed (about 1 cup); 1 cup (200 g) granulated sugar; 2 large eggs, room temperature; 1 cup (218 g) vegetable oil; 2 teaspoons vanilla extract

Jump to Recipe·5 from 10 reviews

Get ready to fall in love with these EASY BANANA ZUCCHINI MUFFINS! Imagine biting into a perfectly moist muffin with the natural sweetness of ripe bananas, earthy undertones of zucchini, and a touch of cinnamon all wrapped into a soft, golden-brown package. Whether you need a quick breakfast, a reliable lunchbox treat, or an afternoon snack to pair with coffee, these muffins hit the spot every single time. They’re packed with wholesome ingredients yet feel like an indulgent bakery treat—a family favorite you’ll turn to again and again!

EASY BANANA ZUCCHINI MUFFINS Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about these muffins is how they use humble, everyday ingredients to create something truly special. Each one plays an important part: some for flavor, others for texture, and a few for that irresistible golden color. Here’s what you’ll need, plus a handy tip for each!

Zucchini: Adds incredible moisture and tenderness, disappearing into the batter for a subtle veggie boost.
All-purpose flour: The backbone for structure—make sure to measure it carefully to avoid dense muffins.
Ground cinnamon: Brings a warm spice note that compliments bananas and zucchini beautifully.
Baking powder: Gives these muffins a nice lift, making them fluffy instead of flat.
Baking soda: Works alongside baking powder, especially with the acidity from bananas, to give extra rise.
Kosher salt: Balances sweetness and enhances all the flavors.
Ripe bananas: The riper, the better—spotty bananas add maximum moisture and natural sweetness.
Granulated sugar: Sweetens the muffins and helps achieve those golden tops.
Large eggs: Help bind everything together and add richness.
Vegetable oil: Keeps the crumb soft and moist; use a neutral oil for best results.
Vanilla extract: Adds a lovely aromatic note that ties the flavors together.

How to Make EASY BANANA ZUCCHINI MUFFINS

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350°F (175°C) and lining your muffin tin with liners. This little step ensures easy cleanup, pretty muffins, and no sticking—or sad muffin bottoms left behind!

Step 2: Get That Zucchini Ready

Wrap your shredded zucchini in a towel and squeeze out as much excess water as you can. This keeps the muffins from turning soggy while locking in just the right amount of moisture for a soft, tender crumb.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, cinnamon, baking powder, baking soda, and kosher salt. Whisking helps distribute the leaveners and spices evenly so you don’t end up with uneven pockets of flavor or rise.

Step 4: Mix the Wet Ingredients

Grab a medium bowl and combine the mashed bananas, sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and homogenous. This wet base is what gives EASY BANANA ZUCCHINI MUFFINS that unbeatable, luscious texture!

Step 5: Combine Everything

Pour the wet ingredients into the dry mixture and gently stir with a spatula or spoon until it’s just combined. Overmixing is the enemy here—stop as soon as you see no big streaks of flour so your muffins stay light and fluffy.

Step 6: Fold in Zucchini

Gently fold the well-drained zucchini into your batter. Try not to overmix—just a few turns will do. The zucchini nearly disappears, but its flavor and moisture remain!

Step 7: Fill and Bake

Spoon about a third of a cup of batter into each muffin liner. Pop the tray into the oven and bake for 22 to 26 minutes, or until a toothpick comes out with just a few moist crumbs. Let them cool in the pan for ten minutes before transferring to a wire rack to finish cooling.

How to Serve EASY BANANA ZUCCHINI MUFFINS

Garnishes

A simple sprinkle of powdered sugar or a drizzle of honey can elevate your EASY BANANA ZUCCHINI MUFFINS, but you can also go for a dollop of Greek yogurt or a scattering of chopped walnuts for both crunch and curb appeal. Fresh banana slices or a little cinnamon dusted on top add a fresh finish—and photo-worthy looks!

Side Dishes

Pair these muffins with a creamy vanilla latte, a bowl of fresh berries, or some scrambled eggs for a well-rounded breakfast. For an afternoon snack, serve alongside your favorite tea or a glass of cold milk—the muffin’s delicate sweetness pairs beautifully with dairy and fruit.

Creative Ways to Present

Make a breakfast board by fanning out EASY BANANA ZUCCHINI MUFFINS alongside mini jars of nut butter, fruit preserves, and slices of sharp cheddar. For brunch parties, stack the muffins on a tiered cake stand and nestle in edible flowers or mint sprigs between for a pretty, party-ready touch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins fresh by storing them in an airtight container at room temperature for up to three days. If your kitchen is especially warm, tuck them in the fridge—just bring them back to room temperature before enjoying for the best flavor and texture!

Freezing

These EASY BANANA ZUCCHINI MUFFINS freeze fabulously! Once cooled, pop them into a resealable freezer bag or airtight container, separating layers with parchment. They’ll keep well for up to three months; perfect for meal prep or unexpected muffin cravings.

Reheating

To revive your muffins from the fridge or freezer, simply microwave an individual muffin for 15-20 seconds or warm them in a 300°F oven for about 8 minutes. This brings back the irresistible softness, as if they just came out of the oven.

FAQs

Can I make EASY BANANA ZUCCHINI MUFFINS gluten free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. Just watch the texture—if your flour blend is particularly absorbent, you may want to add a splash of milk to keep the batter just right.

Do I have to peel the zucchini first?

No need to peel your zucchini; the skin is thin, tender, and packed with nutrients! Just give it a good wash before shredding. The green flecks even add a lovely hint of color in the finished muffins.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Stir in up to 3/4 cup of your favorite add-ins—chopped walnuts, pecans, or chocolate chips all work beautifully in EASY BANANA ZUCCHINI MUFFINS. Just fold them in with the zucchini for the most even distribution.

What’s the best way to mash bananas?

Use a sturdy fork or potato masher to mash ripe bananas in a bowl. For ultra-smooth batter, you can even blitz them in a mini food processor! The riper the bananas, the easier the mash and the sweeter the muffins.

Why do I need to squeeze the zucchini?

Squeezing the zucchini helps control the moisture in your batter. If you skip this step, your muffins could turn out dense or gummy instead of airy and tender—so don’t be shy with that towel!

Final Thoughts

Whether you’re baking for a special brunch, meal prepping for the week, or just craving a cozy homemade treat, these EASY BANANA ZUCCHINI MUFFINS are bound to win over everyone at the table. Give them a try and share the love—your kitchen is about to smell amazing!