Summer gardens mean one thing: zucchini season! If you’re like me, you’ve probably got more zucchini than you know what to do with, especially since it's the end of summer.
These banana zucchini muffins are a tasty way to use it all up — and they’re every bit as soft and flavorful as my Banana Zucchini Bread, but in a perfectly portable muffin form.
They’re quick to mix, freeze beautifully, and make a healthy snack for kids, adults, and even picky eaters. Bake a batch, enjoy a few warm muffins, and tuck the rest away in the freezer for busy mornings or a cozy cup of coffee break.
Muffins are one of my favorite go-to recipes because they're quick and easy. If you love muffins as much as I do, check out my Banana Muffins with Sour Cream, 3-Ingredient Pumpkin Muffins, or Blueberry Buttermilk Muffins.
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Why These Are The Best Banana Zucchini Muffins
- They're a great way to use up brown bananas and a medium zucchini.
- This recipe makes 24 delicious muffins - plenty to share or freeze. Leave some plain or make a few with a cinnamon sugar topping or a sprinkle of nuts.
- Freezes well in freezer-safe containers for quick grab-and-go snacks.
- They're kid-approved - even with the little green bits of zucchini. When I made these, four muffins were instantly gone!
- This is a simple, easy muffin recipe made with pantry staples.
Natalie’s Tips
- Use a box grater or food processor to shred the zucchini quickly. No need to peel.
- Use brown bananas. The riper they are, the sweeter they will be. Perfect for baking.
- Use muffin liners. Line your muffin tin with muffin liners. I also like to spray them with cooking spray for easy removal of the paper.
- Use a rubber spatula to add and combine the dry ingredients. Overmixing the batter with an electric mixer may cause the muffins to be dense and tough.
- Use a cookie scoop for even portions. I use a three-tablespoon scoop, and it fills my muffin wells about ¾ full.
- Cool completely. Let muffins rest in the muffin pan for 5 minutes before transferring to a wire rack.
Substitutions and Variations
- Chocolate Chip Muffins - Stir in 1 cup dark chocolate chips, semi-sweet or milk chocolate. Save a few to press into the tops for a bakery-style look.
- Nutty Muffins - Add ½ cup chopped walnuts or pecans for crunch.
- Cinnamon Sugar Topping - Mix a little white sugar with cinnamon and sprinkle it on top before baking. The next day, this topping will turn into a deliciously gooey addition to your muffins.
- Gluten Free - I tested with a 1:1 gluten-free flour blend, and this recipe worked great. Since it uses oil instead of butter, it's already dairy-free!
- Oil Options - Try coconut oil or avocado oil instead of vegetable oil.
Ingredients
*For specific ingredient amounts, please scroll down to the recipe card.
How to Make These Zucchini Banana Bread Muffins
Step 1. Prep your pans. Preheat oven to 350°F. Line two standard muffin tins with muffin liners.
Step 2. Mix dry ingredients. In a large bowl, whisk together the purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3. Mix wet ingredients. In a large mixing bowl, beat together the white sugar, brown sugar, eggs, oil, and vanilla extract. Stir in the shredded zucchini and mashed bananas.
Step 4. Combine. Fold the dry ingredients into the wet ingredients gently with a spatula until just combined.
Step 5. Scoop and bake. Use a cookie scoop to divide the batter evenly into your muffin cups. Bake 18–23 minutes, or until a toothpick comes out clean.
Step 6. Cool and enjoy. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
FAQs
No. Just grate it and mix it in — the peel blends in, and those green bits add color.
Wrap each muffin in plastic wrap, then place in a freezer-safe container or bag. Add a layer of foil for extra protection.
Yes! I tested this recipe with a 1:1 gluten-free flour blend, and it baked up beautifully.
Banana Zucchini Muffins
Ingredients
- 3 ½ cups purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ⅔ cup brown sugar packed
- 3 large eggs
- ¾ cup oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 1 medium zucchini
- 1 cup mashed bananas 2–3 brown bananas
Optional Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Line two standard muffin tins with muffin liners.
- In a large bowl, whisk together the purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat together the white sugar, brown sugar, eggs, oil, and vanilla extract. Stir in the shredded zucchini and mashed bananas.
- Fold the dry ingredients into the wet ingredients gently with a spatula until just combined.
- Use a cookie scoop to divide the batter evenly into your muffin cups. Top with cinnamon sugar mixture. Bake 18–23 minutes, or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
Store banana zucchini muffins in an airtight container at room temperature for up to 3 days.
To freeze, wrap individual muffins in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
Thaw at room temperature or warm in the microwave for 20–30 seconds.
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