Banana Zucchini Muffins Recipe

Why You’ll Love This Recipe

Banana Zucchini Muffins offer a unique and wholesome twist on traditional muffins. The banana adds a natural sweetness, while the zucchini provides moisture without compromising on flavor. Plus, the addition of cinnamon enhances the overall warmth of the muffins, making them the perfect treat for any time of year. With simple ingredients and an easy method, you can have a batch of these healthy muffins ready in no time. The best part? They’re versatile, so you can easily adapt them to your preferences by adding nuts, chocolate chips, or other mix-ins.

Ingredients

• 2 cups shredded zucchini (about 1½ medium zucchini)

• 2 cups (256 g) all-purpose flour

• ½ teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• ½ teaspoon salt

• 1 cup (200 g) granulated sugar

• 2 eggs (room temperature)

• 1 cup (218 g) vegetable oil

• 2 teaspoons vanilla extract

• 2 ripe bananas (about 1 cup mashed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with muffin liners.

2. Rinse the zucchini, then trim off the ends. Using a fine grater, shred the zucchini. After grating, wrap the zucchini in a clean paper towel or kitchen towel and squeeze out any excess moisture. Set aside.

3. In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.

4. In a separate bowl, mash the bananas with a fork until smooth. Add the sugar, eggs, vegetable oil, and vanilla extract. Stir everything together until fully combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined—do not overmix.

6. Stir in the shredded zucchini until it is fully incorporated into the batter.

7. Scoop about ⅓ cup of batter into each muffin liner.

8. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with a few crumbs but not wet batter. The tops should be rounded and golden brown.

9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 12 muffins.

• Prep Time: 15 minutes

• Cook Time: 22-26 minutes

• Total Time: 40-45 minutes

Variations

• Nuts: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture.

• Chocolate Chips: For a sweeter touch, mix in ½ cup of chocolate chips.

• Spices: Try adding a pinch of nutmeg for an extra layer of flavor.

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Vegan: Substitute the eggs with flax eggs and use a plant-based oil to make this recipe vegan-friendly.

Storage/Reheating

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

• Freezing: You can freeze the muffins for up to 3 months. Simply wrap them tightly in plastic wrap or place them in a freezer-safe container. Thaw at room temperature or microwave for a few seconds before serving.

• Reheating: To reheat, place muffins in the microwave for 10-15 seconds, or warm them in a 300°F (150°C) oven for about 5-7 minutes.

FAQs

1. How can I make these muffins less sweet?

If you prefer a less sweet muffin, you can reduce the amount of sugar in the recipe by ¼ to ½ cup. You could also try substituting honey or maple syrup for part of the sugar.

2. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You can use half whole wheat and half all-purpose flour for a lighter result.

3. Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. The skin adds color and texture, and it’s perfectly fine to leave it on. If you’re using very large zucchini, make sure to remove any seeds before grating.

4. Can I add other fruits to this recipe?

Absolutely! You can add other fruits like blueberries, raspberries, or chopped apples. Just make sure the fruit is properly drained if it has excess moisture.

5. Are these muffins gluten-free?

This recipe is not naturally gluten-free, but you can make them gluten-free by using a gluten-free flour blend. Ensure the blend you use has a good structure for baking.

6. How do I make these muffins more moist?

If you prefer an even more moist muffin, you can add a tablespoon or two of sour cream or Greek yogurt to the batter.

7. Can I use brown sugar instead of granulated sugar?

Yes, brown sugar can be substituted for granulated sugar. It will add a richer flavor and a slight moisture to the muffins.

8. How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter. The tops should also be golden brown and slightly rounded.

9. How can I make these muffins dairy-free?

To make these muffins dairy-free, simply replace the vegetable oil with a non-dairy oil (such as coconut oil) and make sure you use dairy-free chocolate chips or other mix-ins.

10. Can I double this recipe?

Yes, you can easily double this recipe to make a larger batch. Just be sure to use two muffin pans and bake in batches if necessary.

Conclusion

Banana Zucchini Muffins are a wonderfully moist and healthy treat that combines the natural sweetness of ripe bananas with the moisture of zucchini. Perfect for breakfast, snacks, or even dessert, these muffins are versatile and easy to make. Whether you prefer them as-is or want to add your favorite mix-ins, this recipe is sure to become a family favorite. Enjoy a guilt-free indulgence that’s both nutritious and delicious!