These Banana Zucchini Muffins are the perfect mix of nutritious and delicious — they're naturally sweet, super moist, and made in just one bowl! They’re a great way to use up extra summer zucchini and overripe bananas and a hit with the whole family. Enjoy them for snack time or a quick breakfast on the go!
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Looking for a tasty way to use up extra zucchini and overripe bananas? These banana zucchini muffins are for you!
They're wholesome, fluffy, delicious, and toddler-friendly. Naturally sweetened with pure cane sugar and overripe banana, they are both healthy and delicious. Whole wheat pastry flour, avocado oil, and creamy Greek yogurt take them to the next level, keeping them tender, light, and fluffy as well as nutritious.
These zucchini banana muffins are a great way to work veggies into your family's diet (including your toddler's!) without any complaints. Trust me, my two-year-old inhales these handheld treats! On their own or paired with another healthy snack like Blueberry Chia Pudding, they're an all-around awesome option for breakfast, lunchboxes, or midday snacks.
For more zucchini muffin recipes, check out my Blueberry Zucchini Muffins, Zucchini Carrot Muffins, and Chocolate Zucchini Muffins.
Why You'll Love This Recipe
- Moist, Fluffy, and Sweet — An all-around, delightfully delish snack, breakfast, or lunch addition!
- One Bowl — These healthy banana zucchini muffins are mixed up in just one large mixing bowl, making clean-up a breeze.
- Healthier Ingredients — Unlike some storebought options, these muffins are processed sugar-free and rich in fiber and protein and add a dose of veggies to boot!
- Meal Prep and Freezer-Friendly — Make a batch at the beginning of the week and enjoy them throughout the week for on-the-go breakfasts and easy, wholesome snacking. They freeze like a dream and defrost in less than 30 minutes.
Ingredients and Substitutions
Zucchini - Choose small or medium-sized zucchini with smooth, deep green skin. Do not peel the vegetables before grating on a fine box or handheld grater. Though you may have heard that large zucchini are good for bread and muffins, they often have a woody texture and bland taste (no good!). Choose smaller zucchini whenever possible.
Bananas - For sweetness and moisture. Grab extra overripe bananas; the riper they are, the better!
Oil - I prefer avocado oil for its neutral flavor and heart-healthy oils, but vegetable, canola, or melted coconut oil are all suitable options.
Greek Yogurt - This adds moisture and tenderness to the crumb. You can use plain or vanilla Greek yogurt of any fat percentage.
Eggs - Two large eggs bind the batter, helping it rise and making it nice and fluffy. Bring the eggs to room temperature before serving. To do this quickly, put them in lukewarm water for 5 minutes.
Milk - For moisture and a touch of fat. Whole or 2% milk is best.
Sugar - Sweetens the deal! Pure cane sugar does the trick, offering light caramel notes with no processed sugar, but you can substitute ½ cup each of white and packed light brown sugar if needed.
Whole Wheat Pastry Flour - This adds whole grains to the banana zucchini recipe while keeping them light and fluffy. Alternatively, use all-purpose flour or an equal mix of all-purpose and whole wheat flour.
Leavening Agents & Spices - Baking soda and baking powder help the muffins rise, and ground cinnamon and allspice add cozy warmth. Salt seasons the crumb, enhancing all the flavors!
How to Make Banana Zucchini Muffins
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F and line a muffin tin with muffin liners.
Step 2: In a large bowl, whisk the oil, Greek yogurt, mashed bananas, vanilla, egg, milk, and sugar until well combined.
Step 3: Place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
Step 4: Stir the squeezed zucchini and mashed bananas into the wet ingredients.
Step 5: Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined. If using the optional mix-ins, stir them in.
Step 6: Divide the muffin batter evenly among the muffin cups.
Step 7: Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for another 13-15 minutes or until a toothpick inserted into the center comes out clean.
Recipe Pro-Tips
- Use extra overripe bananas. Overripe bananas are extra soft and sweet, adding moisture and sweetness to the muffins. The more brown and spotted, the better!
- Don't overmix. Doing so will overdevelop the gluten, making the muffins dense and tough. Stir in the dry ingredients until just combined. A few streaks of flour are okay!
- Fill the muffin cups. For the best rise and domes, fill the muffin cups almost to the top.
- Cool in the pan before transferring to a wire rack. 5-10 minutes of cooling time allows the muffins to firm up, making them easier to move.
Recipe Variations
- Chocolate Chips: To make zucchini banana chocolate chip muffins, stir 1 cup of mini or semi-sweet chocolate chips into the batter or sprinkle them on the muffin tops before baking.
- Berries: Fold 1 cup of fresh or frozen blueberries or blackberries into the batter before scooping and baking.
- Nuts: Add ½ cup of chopped walnuts or pecans for a nutty crunch.
- Dairy-Free: Don't eat dairy? No problem! Simply substitute coconut or almond yogurt for the dairy alternative.
- Gluten-Free: Substitute your favorite 1-to-1 gluten-free flour blend for the whole wheat pastry flour, let the batter rest before scooping, and cool the muffins entirely before enjoying.
- Extra Protein: Reduce the flour by 2 tablespoons and add ½ cup of vanilla protein powder for an extra couple grams of protein per serving. The muffins may not have as high of a rise but will still be tasty.
High-Altitude Adaptations
Ensure dreamy, fluffy, healthy banana zucchini muffins even at high altitude by making the following adjustments:
- Adjust the heat by starting at 400°F as directed, then lowering to 365°F instead of 350°F to prevent spreading.
- Increase the flour. Use 2 ¼ cups (280g) for added structure.
- Reduce the sugar to ¾ cup + 2 tablespoons.
- Reduce the leavening agents. Prevent over-rising by using just ½ teaspoon each of baking powder and baking soda.
Storage Directions
- Refrigerating: Cool the muffins to room temperature before transferring them to an airtight container and storing for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Freezing: The cooled muffins can be stored in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30-60 minutes.
- Reheating: For an extra cozy treat, pop the muffins in the toaster oven for 2-3 minutes or the microwave on low heat for 20-30 seconds until warm.
FAQs
Yes, squeezing the zucchini is crucial! It removes excess moisture which can dilute the flavor of the muffins and make them heavy, gluey, or dense. Be sure to squeeze the zucchini before adding it. If you plan on making multiple zucchini recipes throughout the week, you can shred and squeeze a large batch of zucchini and once and store leftovers in an airtight container in the refrigerator for up to 3 days.
Sure are! They expertly walk the line between sweet and wholesome, but for a more indulgent twist, you can also stir in mini or semi-sweet chocolate chips.
Nope! Though I prefer whole wheat pastry flour for its whole grain, yet tender crumb, all-purpose flour or an even mix of whole wheat and all-purpose flour can be substituted for it.
Save this Recipe for Later on Pinterest
More Healthy Muffin Recipes
- Raspberry Muffins
- Blackberry Muffins
- Banana Oatmeal Muffins
- Peach Muffins
- Kodiak Protein Muffins
- Healthy Banana Muffins
- Cottage Cheese Muffins
If you liked and made this Banana Zucchini Muffin Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Banana Zucchini Muffins
Ingredients
- ½ cup avocado oil or vegetable or melted coconut oil
- ½ cup Greek yogurt plain or vanilla
- 1 teaspoon vanilla extract
- 2 large eggs brought to room temperature
- ¼ cup milk whole or 2%
- 1 cup cane sugar or ½ cup each white and packed brown sugar
- 2 cups shredded zucchini
- 1 cup mashed overripe bananas from about 2 large bananas
- 2 cups (250g) whole wheat pastry flour or all-purpose flour
- ¼ tsp salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- 1 cup Optional mix-ins ½ cup mini chocolate chips, fresh or frozen blueberries or blackberries
Instructions
- Preheat the oven to 400°F and line a muffin tin with 12 muffin liners.
- In a large bowl, whisk the oil, Greek yogurt, vanilla, egg, milk, and sugar until well combined.
- Place the zucchini in a tea towel or stack of paper towels and squeeze to remove the moisture.
- Stir the squeezed zucchini and mashed bananas into the wet ingredients.
- Add the flour, salt, baking powder, baking soda, cinnamon, and allspice to the wet ingredients. Fold in until just combined. Stir in the optional mix-ins, if using.
- Divide the muffin batter evenly among the muffin cups.
- Bake at 400°F for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Refrigerating: Cool the muffins to room temperature before transferring them to an airtight container and storing for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Freezing: The cooled muffins can be stored in a freezer-safe container for up to 3 months. Defrost them at room temperature for 30-60 minutes.
- Reheating: For an extra cozy treat, pop the muffins in the toaster oven for 2-3 minutes or the microwave on low heat for 20-30 seconds until warm.
- Use extra overripe bananas. Overripe bananas are extra soft and sweet, adding moisture and sweetness to the muffins. The more brown and spotted, the better!
- Don't overmix. Doing so will overdevelop the gluten, making the muffins dense and tough. Stir in the dry ingredients until just combined. A few streaks of flour are okay!
- Fill the muffin cups. For the best rise and domes, fill the muffin cups almost to the top.
- Cool in the pan before transferring to a wire rack. 5-10 minutes of cooling time allows the muffins to firm up, making them easier to move.
