If you’re looking for a wholesome bake that marries cozy banana bread comfort with a fresh twist, Banana Zucchini Bread Muffins are your new best friend! These irresistible muffins are perfectly moist, warmly spiced, and just sweet enough, making them suitable for breakfast, dessert, or a snack on the go. The genius pairing of ripe bananas and zucchini creates a tender crumb, while a hint of cinnamon and a sprinkle of optional nuts or chocolate chips make every bite a tiny celebration. Whether you’re trying to sneak more veggies into your diet or simply love a good, easy muffin, Banana Zucchini Bread Muffins will quickly become a family favorite.
Ingredients You’ll Need
What I love about this recipe is how simple but essential each ingredient is. Every component adds its own magic, from delivering sweetness and moisture to providing that warm, homemade flavor and perfect muffin texture.
- Bananas: Use ripe, spotty bananas for the best natural sweetness and a rich banana flavor.
- Zucchini: With the moisture squeezed out, it keeps the muffins extra tender and sneaks in some nutrition without anyone noticing.
- Eggs: These are the binding champions that hold everything together and create a fluffy crumb.
- Vegetable Oil: Opts for a neutral taste and contributes to the muffins’ soft, moist interior.
- Honey or Maple Syrup: Adds a lovely depth of sweetness and flavor—choose your favorite!
- Brown Sugar: Brings a caramel-like sweetness and helps the muffins brown beautifully.
- Vanilla Extract: Lends lovely fragrance and rounds out all the flavors.
- All-Purpose Flour: The reliable base for a tender muffin with just the right structure.
- Baking Soda & Baking Powder: These leaveners ensure you’ll get tall, bakery-worthy muffins every time.
- Salt: Brings out all the other flavors—don’t skip it!
- Cinnamon & Nutmeg: Add warmth and subtle spice, accentuating both the banana and zucchini.
- Optional: Walnuts or Chocolate Chips: Stir in for extra crunch or a hint of chocolate decadence, if desired.
How to Make Banana Zucchini Bread Muffins
Step 1: Prep Your Muffin Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners, or grease each cavity well to ensure a clean release. This is also the perfect moment to mash your ripe bananas and, importantly, grate your zucchini and squeeze out any excess moisture—using a clean kitchen towel or paper towels makes this step quick and easy.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, grated and drained zucchini, eggs, vegetable oil, honey (or maple syrup), brown sugar, and vanilla extract. Make sure everything is well blended; a smooth, cohesive mixture will set the stage for tender, flavorful muffins.
Step 3: Whisk the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking these together not only helps evenly distribute the spices and leaveners but also avoids any unwanted clumps in your batter.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture. Stir gently just until you don’t see pockets of dry flour—resist the urge to overmix, as this can lead to dense muffins. If you’re going with the optional walnuts or chocolate chips, fold them in gently at this stage.
Step 5: Fill and Bake
Spoon the batter evenly into your prepared muffin pan, filling each cup about three-quarters full. Slide the pan into the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Step 6: Cool and Enjoy
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This brief rest helps the muffins set, while cooling on the rack ensures they don’t get soggy. Once fully cooled, it’s Banana Zucchini Bread Muffin bliss!
How to Serve Banana Zucchini Bread Muffins
Garnishes
For a special finishing touch, sprinkle the tops with a dusting of powdered sugar, extra chopped walnuts, or even a drizzle of honey. You could also scatter a few more chocolate chips on top right after baking for extra indulgence. These little add-ons turn ordinary Banana Zucchini Bread Muffins into a bakery-worthy treat at home.
Side Dishes
While these muffins easily stand alone for breakfast, they pair beautifully with a bowl of Greek yogurt, fresh fruit salad, or a hot cup of coffee or chai. For a leisurely brunch, set out a basket of fresh Banana Zucchini Bread Muffins alongside scrambled eggs and crispy bacon.
Creative Ways to Present
Stack them on a tiered cake stand for a cheerful brunch centerpiece, wrap them individually in parchment and twine for grab-and-go snacks, or slice them in half and schmear with a bit of cream cheese. For an extra treat, warm a muffin in the microwave for a few seconds and serve with a scoop of vanilla ice cream.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Zucchini Bread Muffins in an airtight container at room temperature for up to three days. If your home tends to be humid, you may want to store them in the fridge to maintain freshness and prevent them from getting soggy.
Freezing
Banana Zucchini Bread Muffins freeze exceptionally well! Once cooled completely, arrange them in a single layer in a freezer-safe container or bag. They’ll keep beautifully for up to three months. When you’re ready to enjoy, simply thaw overnight in the fridge or at room temperature.
Reheating
To recapture that just-baked magic, pop a muffin in the microwave for about 15–20 seconds, or warm a few in a low oven. This brings back their irresistible, fresh-from-the-oven aroma and softness. If you like, slather with a little butter or nut butter before serving.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute whole wheat flour for all or half the flour for extra fiber and nutty flavor. Just note that the muffins may be a tad denser, so using half and half is a nice compromise for both texture and nutrition.
Do I need to peel the zucchini first?
Nope, there’s no need to peel the zucchini—the skin is tender and blends right in, plus it adds a sprinkle of pretty green flecks to your Banana Zucchini Bread Muffins.
Can I use frozen bananas?
Yes! Just let your frozen bananas thaw completely and drain off any extra liquid before mashing. They’ll work like a charm in this recipe.
What’s the best way to squeeze liquid from zucchini?
Shred the zucchini, then wrap it in a clean kitchen towel or several layers of paper towel. Twist and squeeze over the sink until you’ve wrung out as much moisture as possible. This step really helps the muffins turn out fluffy rather than soggy.
Can I make these muffins vegan?
You can! Swap the eggs for flax eggs, use pure maple syrup instead of honey, and check that your chocolate chips (if adding) are dairy-free. Substitute a neutral plant-based oil to keep the texture just right.
Final Thoughts
There’s just something special about pulling a batch of warm, fragrant Banana Zucchini Bread Muffins from the oven—especially when you know they’ll be devoured in no time! I hope you give these a try and find as much joy in making (and eating!) them as I do. Happy baking!
Print
Banana Zucchini Bread Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Zucchini Bread Muffins are a delightful combination of flavors and textures. Moist from the ripe bananas and zucchini, these muffins are lightly sweetened with honey and brown sugar, making them a perfect breakfast treat or snack.
Ingredients
Ripe Bananas:
1 cup mashed (about 2 large)
Zucchini:
1 cup grated (moisture squeezed out)
Eggs:
2 large
Vegetable Oil:
1/3 cup
Honey or Maple Syrup:
1/3 cup
Brown Sugar:
1/2 cup, packed
Vanilla Extract:
1 teaspoon
All-Purpose Flour:
1 1/2 cups
Baking Soda:
1/2 teaspoon
Baking Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Cinnamon:
1/2 teaspoon
Nutmeg:
1/4 teaspoon
Optional:
1/2 cup Chopped Walnuts or Chocolate Chips
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare muffin pan.
- Combine wet ingredients: Mix bananas, zucchini, eggs, oil, honey, sugar, and vanilla.
- Combine dry ingredients: Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry: Gently fold dry mixture into wet until just combined.
- Add optional ingredients: Fold in nuts or chocolate chips.
- Bake: Divide batter, bake for 18-22 minutes until cooked.
- Cool: Let cool in pan before transferring to a wire rack.
Notes
- Squeeze excess liquid from zucchini for best texture.
- Muffins freeze well, store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
