Banana Zucchini Muffins
These banana zucchini muffins are soft, moist, and packed with delicious flavor from ripe bananas and freshly grated zucchini. This easy muffin recipe makes 24 muffins. They're perfect for breakfast, snack time, or enjoying with a cup of coffee. They’re a great way to use up summer zucchini and freeze beautifully for later. Kid-friendly, freezer-friendly, and made with simple pantry ingredients, this is a healthy banana zucchini muffin recipe the whole family will love!
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
Storage & Freezing
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.
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.
Tried this recipe?Let us know how it was!
