Healthy Banana Zucchini Muffins

Banana Zucchini Muffins are the perfect way to use up those overripe bananas and summer zucchini in one delicious bite. They’re soft, moist, and just sweet enough—perfect for breakfast, snacks, or even dessert. No one will guess there’s a veggie hiding inside!

Why You’ll Love This Recipe

These are so soft, moist, and perfectly sweet that no one ever guesses there’s zucchini inside. The banana gives them a rich, natural sweetness, while the warm spices make them taste like a cozy hug. They disappear within hours—especially when still warm from the oven. Ideal for breakfast, lunchboxes, or those afternoons when you just need something comforting with your coffee.

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Ingredient List

Produce

• 2 ripe bananas, mashed (about 1 cup) – look for those with brown spots!
• 2 cups finely shredded zucchini (about 1½ medium zucchini), excess moisture squeezed out

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients

• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Substitution Note: Last time I ran out of vegetable oil, I used melted coconut oil instead. Worked fine, just tasted slightly different – kind of tropical. My sister uses applesauce sometimes when she’s trying to cut calories.

Why These Ingredients Work

Those black bananas everyone throws away? Don’t you dare toss them. They’re actually sweeter than the perfect yellow ones. I keep a bag in my freezer just for baking. My neighbor taught me the zucchini trick after I complained about her constant zucchini gifts. She said “just grate it and squeeze the water out – trust me.” Best advice ever. The eggs need to be room temperature or they won’t mix right with the oil. I learned that one the hard way when I tried to rush a batch for Emma’s class party.

Essential Tools and Equipment

• Standard 12-cup muffin tin
• Paper muffin liners
• Large mixing bowls (2)
• Box grater or food processor for shredding
• Clean kitchen towel or cheesecloth
• Wire cooling rack
• Measuring cups and spoons

How To Make Banana Zucchini Muffins

1. Preheat and Prep (5 minutes) Set your oven to 350°F. I line my muffin tin with those paper cups and spray them with cooking spray because I hate when muffins stick.
2. Prep Your Zucchini (5 minutes) Grate the zucchini on the small holes of your box grater. Then grab a clean dish towel and squeeze the living daylights out of it. Seriously, squeeze until your hands hurt. Wet zucchini means mushy muffins.
3. Mix Dry Ingredients (2 minutes) Dump all the dry stuff in a big bowl and whisk it around. Make sure the cinnamon doesn’t clump up.
4. Prepare Wet Mixture (3 minutes) Mash those bananas with a fork. I leave some chunks because I like the texture. Mix in everything else until you can’t see any egg streaks.
5. The Magic Moment (2 minutes) Pour the banana goop into your flour bowl. Stir it maybe ten times, then stop. It should look lumpy and gross. That’s exactly what you want.
6. Fold in the Zucchini (1 minute) Toss in your squeezed zucchini and fold it in gently. The batter will look chunky and green-speckled.
7. Fill and Bake (25 minutes) Scoop batter into muffin cups. I use an ice cream scoop because it’s faster. Bake for 22-26 minutes. Stick a toothpick in the middle of one – if it comes out mostly clean, they’re done.
8. Cool Properly (10 minutes) Let them sit in the pan for ten minutes, then flip them out onto a cooling rack. If you skip this step, the bottoms get soggy.

Expert Tips

Ina Garten’s Secret: My friend Sarah went to one of her book signings and asked about muffins. Ina told her to barely stir the batter. Sarah came home and told me, and now I count my stirs. Ten max.

You Must Know

Squeeze that zucchini until you think you’ve squeezed too much, then squeeze some more. I ruined my first batch because I thought “pretty dry” was good enough. It wasn’t. My muffins turned into weird green pancakes. Learn from my mistake.

Personal Secret: My grandma Rose always mixed her cinnamon into the sugar before adding anything else. She said it spread better that way. I thought she was just being picky until I tried it. Now I do it every time because those little cinnamon pops throughout the muffin are amazing.

Pro Tips & Cooking Hacks

I’ve screwed up enough batches to know what works. Cold eggs make lumpy batter that never smooths out. I learned this on Christmas morning when I was rushing to get breakfast ready for my in-laws. The muffins looked like they had cottage cheese in them. Now I pull my eggs out while I’m drinking my first cup of coffee. If you fill the cups too much, you’ll have muffin tops everywhere. My oven floor can attest to this. Two-thirds full, no more. When you test with a toothpick, you want some wet crumbs. Completely clean means they’re overdone and will be dry as sawdust. Oil keeps these soft for days, but butter makes them hard by tomorrow.

Flavor Variations & Suggestions

My brother-in-law is obsessed with chocolate, so I throw in mini chocolate chips sometimes. Maybe half a cup. Emma loves nuts, so I add chopped walnuts when I’m making them for her. Dave likes things spicy, so I’ve tried adding ginger and nutmeg with the cinnamon. That was actually really good. My mom suggested lemon zest once, and I thought she was crazy, but it made them taste brighter somehow. I get fancy and put on some cream cheese frosting, but really, it’s not necessary.

Make-Ahead Options

These are great for meal prepping muffins! The batter can be prepared the night before and stored in the fridge – just stir it gently before baking. Baked muffins freeze well, for up to 3 months. I like to wrap them individually in plastic wrap, then store in a freezer bag. Just thaw at room temperature or pop in the microwave for 30 seconds!

Recipe Notes & Baker’s Tips

After ruining my first batch by stirring too much, I learned that muffin batter should look rough and lumpy. Think of it like pancake batter – a few flour streaks are totally fine. My zucchini comes from different gardens all summer, and some are way more watery than others. If your batter looks soupy, throw in another tablespoon of flour. Better safe than soggy muffins.

Serving Suggestions

Sunday mornings, I warm these in the toaster oven and spread real butter on top – pure heaven. My husband eats them with his coffee — I pack them in the kids’ lunches, too, because they stay moist all day. This past weekend I broke up one on vanilla Greek yogurt with fresh strawberries, and it was like having dessert for breakfast. When we have weekend guests, I set them out with scrambled eggs and call it brunch.

For real though, these muffins have saved me so many more times than I can even count. When I’m in a hurry trying to get everyone out the door, I can grab one of these from the freezer, and by the time I’m dropping kids off, it’s perfectly thawed and ready to eat. I hope they become your new breakfast lifesaver too!

How to Store Your Banana Zucchini Muffins

Room Temperature: Store in an airtight container for 2-3 days. They’ll stay perfectly moist! Refrigerator: Keep for up to 5 days, though they may dry out slightly. Warm them for 15 seconds in the microwave to refresh. Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 30-45 seconds.

Allergy Information

Contains: Eggs, gluten (wheat flour) Dairy-Free: Yes! (if using vegetable oil) Nut-Free: Yes! (unless you add nuts as a variation) Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend

Questions I Get Asked A Lot

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite variations or any creative additions you tried. Did your family guess there was zucchini hiding in there?