If you’ve ever found yourself torn between making classic banana bread or zucchini bread, let me introduce you to the best of both worlds: Banana Zucchini Bread Muffins. These muffins are irresistibly moist, packed with flavor, and have just the right touch of sweetness to make them perfect for breakfast, snack time, or even dessert. With every bite, you get the gentle sweetness of ripe banana, the subtle earthiness of zucchini, and a soft, tender crumb that will have you reaching for a second (or third) muffin before you know it. Trust me, this is the muffin recipe you’ll want to share with everyone you love!
Ingredients You’ll Need
The beauty of these muffins is in their simplicity—each ingredient plays a vital role in building the perfect texture and flavor. From the natural sweetness of bananas to the gentle spice of cinnamon, nothing here is extra or unnecessary. Here’s what you’ll need, plus a few tips to make each one shine:
- Mashed ripe bananas: The riper, the better! Overripe bananas bring sweetness and keep these muffins ultra-moist.
- Grated zucchini (moisture lightly squeezed out): Zucchini adds tenderness and sneaks in some veggies without anyone noticing.
- Vegetable oil or melted coconut oil: Either option makes for a soft crumb—coconut oil adds a subtle, lovely aroma.
- Brown sugar: This deepens the flavor and keeps the muffins soft and chewy.
- Granulated sugar: A little white sugar balances the sweetness and gives a lightness to the crumb.
- Large eggs: Eggs bind everything together and help the muffins rise beautifully.
- Vanilla extract: Just a splash brings all the flavors together and adds warmth.
- All-purpose flour: The foundation for structure—feel free to swap half with whole wheat for a heartier muffin.
- Baking soda & baking powder: These leaveners team up to give your muffins the perfect lift.
- Salt: A pinch enhances all the other flavors—don’t skip it!
- Ground cinnamon: Warm spice that pairs beautifully with banana and zucchini.
- Nutmeg (optional): Adds a hint of cozy spice—just a little goes a long way.
- Chopped walnuts or chocolate chips (optional): For crunch or a touch of decadence, fold in your favorite mix-ins.
How to Make Banana Zucchini Bread Muffins
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners, or if you prefer, give the cups a generous greasing with nonstick spray or butter. This little bit of prep work ensures your Banana Zucchini Bread Muffins pop out easily and look bakery-perfect.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the mashed banana, grated zucchini (make sure you squeeze out most—but not all—of the moisture), oil, both sugars, eggs, and vanilla. Whisk until the mixture is smooth and well blended; this step guarantees an even crumb and rich flavor in every bite.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg if using. Stirring these dry ingredients together first means they’ll distribute evenly, which is key to perfectly risen, tender muffins.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture. Stir gently—just until everything is combined. Overmixing is the enemy of tender muffins, so stop as soon as no streaks of flour remain. If you’re adding nuts or chocolate chips, fold them in here.
Step 5: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Slide the pan into your preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be your first reward!
Step 6: Cool and Enjoy
Let your Banana Zucchini Bread Muffins cool in the pan for about five minutes, then transfer them to a wire rack to finish cooling. This helps keep the bottoms from getting soggy and allows the flavors to set. Once they’re cool enough to handle, dig in!
How to Serve Banana Zucchini Bread Muffins
Garnishes
For a little extra flair, try sprinkling the tops with a pinch of oats, turbinado sugar, or even extra chopped nuts just before baking. A light dusting of powdered sugar once they’re cool makes them look extra inviting—like something straight out of a cozy bakery window.
Side Dishes
Banana Zucchini Bread Muffins are lovely with a cup of hot coffee or tea, but they also pair well with a simple fruit salad or a bowl of creamy Greek yogurt. If you’re serving them for brunch, round out the meal with eggs and fresh berries for a satisfying and balanced spread.
Creative Ways to Present
For a fun twist, slice a muffin in half and spread it with a swipe of almond butter or a drizzle of honey. Stack them on a pretty cake stand for a brunch buffet, or wrap them up in parchment for a grab-and-go snack. You can even turn them into mini-muffins for lunchboxes or parties—just reduce the baking time accordingly.
Make Ahead and Storage
Storing Leftovers
Banana Zucchini Bread Muffins stay moist and delicious for several days. Keep them in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you’re stacking them, separate layers with wax paper to prevent sticking.
Freezing
These muffins freeze beautifully! Once completely cooled, arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months—perfect for meal prep or unexpected guests.
Reheating
To enjoy that freshly-baked taste again, just pop a muffin in the microwave for 10–15 seconds or warm in a 300°F oven for a few minutes. If frozen, let them thaw at room temperature or microwave straight from the freezer for about 30 seconds.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can swap up to half of the all-purpose flour with whole wheat flour for a heartier texture and a boost of fiber. The muffins will still be moist and flavorful.
Should I peel the zucchini before grating?
No need! The skin is thin and tender, plus it adds lovely flecks of green. Just wash the zucchini well before grating.
Can I make Banana Zucchini Bread Muffins without eggs?
Yes, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or a commercial egg replacer. The texture may be a bit different, but they’ll still taste delicious.
How do I know when the muffins are done?
Start checking at the 18-minute mark. Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they’re ready to come out of the oven.
Can I add other mix-ins?
Definitely! Chopped pecans, dried cranberries, or even a handful of shredded coconut are all tasty additions. Play around to find your favorite combination.
Final Thoughts
I can’t recommend Banana Zucchini Bread Muffins enough—they’re a true crowd-pleaser, perfect for any time of day and so simple to make. Whether you’re baking for your family, friends, or just yourself, these muffins are sure to bring a little extra joy and comfort to your kitchen. Give them a try and savor every bite!
Print
Banana Zucchini Bread Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Zucchini Bread Muffins are a moist, flavorful, and healthy twist on classic banana bread. Packed with ripe bananas and fresh zucchini, they provide a nutritious breakfast or snack option that’s perfect for on-the-go. Easy to prepare and customizable with nuts or chocolate chips, these muffins bake up tender with a delightful cinnamon and nutmeg aroma.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup grated zucchini (moisture lightly squeezed out)
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, grated zucchini (with excess moisture squeezed out), vegetable or coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using) until evenly mixed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the batter is combined. Avoid overmixing to keep the muffins tender. Fold in chopped walnuts or chocolate chips if you prefer.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs attached.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving or storing.
Notes
- These muffins stay moist for several days when stored properly and freeze well for longer storage.
- For a healthier variation, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly to your taste.
- Sprinkle oats or turbinado sugar on top of the muffin batter before baking for added texture and a crunchy topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
