Banana Zucchini Muffins: The Perfect Moist & Flavorful Treat

Some of my favourite recipes come from a place of surprise, such as discovering that overripe bananas and fresh zucchini can work magic together. If you’ve ever wondered what to do with that lone zucchini or soft banana sitting on your counter, this is your answer. These banana zucchini muffins are moist, tender, and perfectly sweetened. They’ve become a go-to in my kitchen, especially on busy mornings or when I want to sneak some veggies into a snack without a single complaint from the family.

Whether you’re baking for a crowd, meal-prepping for the week, or simply craving something comforting, these banana zucchini muffins hit the sweet spot every time.

Why You’ll Love This Banana Zucchini Muffin Recipe

There’s something universally comforting about the smell of muffins baking in the oven—and this recipe brings double the goodness with both bananas and zucchini.

What Makes Them Special:

• Moist and tender without being greasy
• Sweetened naturally with bananas and just a bit of sugar
• Packed with hidden veggies—even picky eaters won’t notice
• Great for breakfast, snacks, or dessert
• Freezer-friendly and great for meal prep

Once you try these, you’ll understand why they disappear quickly in my house. They’re indulgent enough to feel like a treat, yet wholesome enough to enjoy any time of day.

Ingredients You’ll Need

Before we dive into baking, let’s break down exactly what you’ll need for these muffins.

For the zucchini, use a fine grater and then squeeze out the liquid using a clean towel or cheesecloth. This prevents the batter from becoming too wet.

How to Make Banana Zucchini Muffins

These muffins come together quickly with just a couple of mixing bowls.

Step-by-Step Instructions:

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in the eggs, sugar, oil, and vanilla until the mixture is smooth and homogeneous.
4. Fold in the grated zucchini.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
6. Gently mix the dry ingredients into the wet, stirring just until combined.
7. If using, fold in add-ins like chocolate chips or chopped walnuts.
8. Spoon batter into muffin cups, filling about ¾ of the way.
9. Bake for 18–22 minutes, or until a toothpick inserted in the centre comes out clean.
10. Let the mixture cool in the pan for 5 minutes, then transfer it to a wire rack.

For perfectly domed tops, let the batter rest for 10 minutes before baking.

Tips for Grating and Draining Zucchini

Zucchini is naturally high in water, which is great for moisture, but too much can make your muffins dense or gummy.

Best Practices:

• Use a box grater or a food processor with a shredding attachment
• Once grated, place in a clean kitchen towel or paper towels and squeeze out the liquid
• Avoid peeling the zucchini—it blends in and adds colour and fibre

By removing the excess water, you ensure the texture of your banana zucchini muffins stays soft and fluffy, not soggy.

Can You Freeze Banana Zucchini Muffins?

Yes! These muffins freeze beautifully and are perfect for batch baking.

Freezing Instructions:

• Let muffins cool completely
• Wrap individually in plastic wrap or place in a freezer-safe container
• Store for up to 3 months

To reheat, microwave for 20–30 seconds or warm in the oven at 300°F for 5–10 minutes.

They’re a lifesaver on hectic mornings when you need something quick and nourishing.

Healthy Swaps and Add-In Ideas

Want to make these muffins even more tailored to your lifestyle? Here are some smart substitutions and additions.

Healthier Swaps:

• Whole wheat flour for added fibre (swap 50% or more)
• Maple syrup or honey instead of brown sugar (use ⅓ cup)
• Unsweetened applesauce for half the oil
• Coconut oil instead of vegetable oil for a boost of healthy fat

Delicious Add-Ins:

• Mini chocolate chips for a kid-friendly version
• Chopped walnuts or pecans for crunch
• Shredded coconut for a tropical twist
• Chia seeds for added nutrition

Each version preserves the spirit of the banana zucchini muffin while allowing you to get creative.

Banana Zucchini Muffins for Kids

This recipe is especially great for kids because it hides vegetables in plain sight.

Kid-Friendly Tips:

• Make them mini: use a mini muffin tin and bake for 12–14 minutes
• Use mini chocolate chips for a little sweetness without overwhelming sugar
• Let your child mash the bananas or mix the batter—it’s a great intro to baking

Packed into a lunchbox or served with a glass of milk, these muffins are a hit every time.

Gluten-Free or Vegan Variations

If you or your family follow a specific diet, you don’t have to skip these muffins.

For Gluten-Free:

• Use a 1:1 gluten-free flour blend
• Add ½ tsp xanthan gum if your flour doesn’t include it

For Vegan:

• Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
• Use plant-based milk and oil
• Swap honey or brown sugar for maple syrup

These changes won’t compromise the texture or taste of your banana zucchini muffins.

Serving Suggestions and Pairings

Enjoy these muffins warm, at room temperature, or chilled straight from the fridge.

Great Pairings:

• A hot cup of coffee or chai tea
• A side of Greek yoghurt for protein
• A swipe of almond butter or cream cheese on top
• Crumbled over a smoothie bowl for a hearty crunch

They’re great on their own, but pair beautifully with other breakfast favourites on a weekend brunch spread.

Common Mistakes to Avoid

Even an easy recipe like this has a few potential pitfalls.

Don’t Do This:

• Overmixing causes dense, rubbery muffins
• Skipping the zucchini-draining step leads to soggy centres
• Using unripe bananas reduces sweetness and moisture
• Overbaking: dries them out

Stick to the instructions and check for doneness early—every oven is different!

Get inspired with more mouthwatering recipes! Follow me on Facebook, Pinterest, and subscribe to YouTube for new cooking ideas every week.

Banana Zucchini Muffins: The Perfect Moist & Flavorful Treat

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• Author: Maha Al-Sayed
• Total Time: 35 minutes
• Yield: 12 standard muffins 1x

Print Recipe

Pin Recipe

Description

Moist and tender banana zucchini muffins packed with hidden veggies and warm cinnamon flavour. Perfect for breakfast, snacking, or kid-friendly baking.

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Ingredients

Scale 1x2x3x

• 2 large ripe bananas

• 1 cup grated zucchini (moisture squeezed out)

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• 2 eggs

• ½ cup brown sugar

• ⅓ cup vegetable oil (or melted coconut oil)

• 1 tsp vanilla extract

• Optional: ½ cup mini chocolate chips, chopped walnuts, or shredded coconut

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Instructions

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

• In a large bowl, mash bananas. Mix in eggs, brown sugar, oil, and vanilla until smooth.

• Stir in the grated zucchini.

• In a separate bowl, whisk flour, baking soda, cinnamon, and salt.

• Add the dry mixture to the wet ingredients, stirring until just combined.

• Fold in any optional add-ins.

• Fill muffin cups about ¾ full.

• Bake for 18–22 minutes or until a toothpick comes out clean.

• Let muffins cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

Do not skip draining the zucchini—excess moisture will make muffins soggy.

For mini muffins, bake for 12–14 minutes.

Muffins can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Baking
• Method: Baking
• Cuisine: American

Keywords: banana zucchini muffins, healthy muffin recipe, breakfast muffins, hidden veggie snacks, kid-friendly baking, freezer muffins, overripe banana recipe, moist zucchini muffins, muffin variations, banana recipes