Can I taste the zucchini in these muffins?

Not at all! The zucchini adds moisture and more nutrition, but the flavor is not affected. Even picky eaters won't detect it!

How will I know when the muffins are ready?

A toothpick inserted into the center should emerge with a few moist crumbs. If it's completely clean, they might be overbaked.

Can I use frozen zucchini?

Fresh is best, but if using frozen, thaw completely and squeeze out ALL the excess water – even more than you would with fresh.

Why are my muffins dense?

This usually happens from overmixing the batter. Mix just until the ingredients are combined – lumps are okay!

Can I make mini muffins instead?

Absolutely! Reduce baking time to 12-15 minutes for mini muffin tins.

Healthy Banana Zucchini Muffins

Description

A foolproof recipe for tender, moist banana zucchini muffins that are secretly healthy and incredibly delicious. Perfect for breakfast, snacks, or lunchboxes.

Ingredients

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

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Instructions

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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Fold in the Zucchini (1 minute) Toss in your squeezed zucchini and fold it in gently. The batter will look chunky and green-speckled.

1. 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.

1. 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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 22-26 minutes
Category: Dessert
Method: Baking
Cuisine: American