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Banana Zucchini Muffins

Helen T. Patterson
Moist, fluffy, and lightly sweet, these Banana Zucchini Muffins combine the natural flavors of banana and zucchini.
High in fiber and low in saturated fat, they’re an easy, wholesome option for breakfast, snacks, or meal prep, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 (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.