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