Description
These Banana Zucchini Muffins are moist, naturally sweet, and perfect for sneaking veggies into your day without sacrificing flavor. Ideal for breakfast, snacks, or lunchboxes, they combine ripe banana and fresh zucchini in a wholesome, kid-approved treat that’s easy to bake and freezer-friendly.
Ingredients
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1 cup mashed ripe banana (about 2–3 bananas)
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1 cup grated zucchini (moisture squeezed out)
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2 large eggs
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½ cup vegetable oil or melted coconut oil
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⅓ cup honey or maple syrup
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1 tsp vanilla extract
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1½ cups all-purpose flour (or whole wheat flour)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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½ cup chopped walnuts or chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
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In a large bowl, mix mashed banana, zucchini, eggs, oil, sweetener, and vanilla until well combined.
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In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
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Add dry ingredients to wet ingredients. Stir gently until just combined.
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Fold in optional mix-ins like nuts or chocolate chips.
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Divide batter evenly into muffin cups (about ¾ full).
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to prevent soggy muffins.
Use very ripe bananas for maximum sweetness.
Muffins freeze well for up to 3 months—perfect for meal prep.
Swap honey for maple syrup for a vegan-friendly option with egg substitutes.
Add flaxseed, chia, or oats for an extra health boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American