These Banana Zucchini Muffins are a moist, fluffy treat that combines the natural sweetness of ripe bananas with the subtle earthiness of zucchini.
Packed with fiber, a touch of plant-based protein from eggs, and healthy fats from light butter, they’re low in saturated fat and quick to prepare, making them a perfect everyday breakfast, snack, or grab-and-go option.
Banana Zucchini Muffins
Equipment
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- 12-count standard muffin tin
- Cooking spray or muffin liners
- Measuring Cups and Spoons
- Whisk or spoon for mixing
Ingredients
- 1 large egg
- 1 cup mashed ripe banana ≈ 2 large bananas
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter melted
- 1 cup shredded zucchini less than 1 medium zucchini
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat and Prepare Muffin Tin: Start by preheating your oven to 375°F (190°C). Lightly coat a 12-count standard muffin tin with cooking spray, or line it with paper muffin cups. This ensures the muffins release easily after baking and keeps their shape perfect.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, mashed ripe bananas, sugar, and vanilla extract until smooth and well combined. Gradually stir in the melted butter, folding it in evenly. Next, gently incorporate the shredded zucchini, making sure it’s evenly distributed throughout the mixture without overmixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure the ingredients are thoroughly combined to allow for even rising and a light, fluffy texture in the muffins.
- Create Muffin Batter: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; a few small lumps are fine and will result in a tender, moist muffin.
- Spoon Batter into Muffin Tin: Evenly divide the batter among the prepared muffin wells, filling each about three-quarters full. This allows the muffins to rise evenly without spilling over the edges.
- Bake Until Golden: Place the muffin tin in the preheated oven and bake for 18–20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature. These muffins stay fresh for several days, making them perfect for quick breakfasts or snacks throughout the week.
Notes
- Use ripe, soft bananas for natural sweetness and maximum flavor.
- Lightly squeeze zucchini to remove excess moisture if your muffins turn too wet.
- Do not overmix the batter; overmixing can make muffins dense.
- Standard muffin tins yield 12 muffins; adjust baking time for mini or jumbo muffins.
- Muffins can be customized with add-ins like chocolate chips, nuts, or cinnamon.
- Check doneness with a toothpick inserted in the center—should come out clean or slightly crumbly.
- Serve warm for soft, tender texture or cooled for better slicing.
- Use light butter or a plant-based alternative to reduce saturated fat.
- These muffins freeze well for up to 2 months; thaw before serving.
- Perfect for breakfast, snacks, or a quick meal prep option.
Chef’s Secrets: Tips For Perfect Muffins
The key to moist, tender muffins is balancing wet and dry ingredients.
Always fold the dry ingredients into the wet gently—overmixing develops gluten, which can make muffins tough.
Using fully ripe bananas adds natural sweetness and moisture, while shredded zucchini boosts fiber without overpowering flavor.
Lightly melting the butter instead of fully liquid helps create a soft crumb.
For even rising, fill muffin cups three-quarters full and rotate the tin halfway through baking.
A pinch of extra vanilla or cinnamon can elevate the flavor subtly without changing the nutrition.
Serving Suggestions: Best Ways To Enjoy
These muffins shine as a grab-and-go breakfast paired with a cup of coffee or tea.
They also work as a midday snack or lunchbox addition. For added protein, serve with Greek yogurt or a spread of nut butter.
They pair wonderfully with fresh fruit, such as berries or apple slices.
Warmed briefly in the microwave or oven, they regain a soft, freshly baked texture—perfect for family breakfasts or meal prep for the week.
Storage Tips: Keep Muffins Fresh Longer
Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to one week, ensuring they are tightly sealed to prevent drying out.
Muffins also freeze exceptionally well: wrap individually in plastic wrap or foil and place in a freezer-safe bag for up to 2 months.
Thaw overnight in the refrigerator or warm in the microwave for a few seconds before serving.
Avoid leaving them uncovered, as they can dry out quickly due to the low-fat recipe.
Frequently Asked Questions
1. Can I make these muffins vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon flax or chia seeds + 3 tablespoons water, let sit 5–10 minutes) and swap butter with a plant-based alternative. The texture will remain moist and flavorful.
2. Do I need to peel the zucchini?
No, the skin is tender and adds color and fiber. Just shred it finely and lightly squeeze out excess moisture if needed.
3. Can I use whole wheat flour?
Absolutely. You can substitute 50–100% of the all-purpose flour with whole wheat flour. Expect a slightly denser texture and nuttier flavor.
4. How can I prevent muffins from sticking?
Use cooking spray or paper liners in the muffin tin. Lightly greasing the tin ensures easy removal and maintains muffin shape.
5. Can I add other flavors or mix-ins?
Yes! Cinnamon, nutmeg, or allspice enhance warmth, while chocolate chips, walnuts, or dried fruit make them more indulgent.
Add mix-ins after folding the dry ingredients into the wet for even distribution.
