These banana zucchini bread muffins are a delicious and moist treat that makes for a perfect breakfast or snack. Packed with the natural sweetness of bananas and the healthy addition of zucchini, they’re a wonderful way to sneak some veggies into your day. These muffins are simple to make, full of flavor, and have a great texture. Whether you enjoy them on their own or pair them with a cup of coffee or tea, they are sure to be a hit!
Why You’ll Love This Recipe
I love this banana zucchini bread muffin recipe because it brings together the perfect balance of flavors and textures. The bananas make the muffins wonderfully sweet and moist, while the zucchini adds a nice, subtle freshness and a boost of nutrients. Plus, the added cinnamon gives them a cozy, warm flavor that’s perfect for any time of the day. The muffins are light, fluffy, and not too heavy, and they can easily be customized with nuts or chocolate chips for an extra touch. These muffins are simple to make, full of wholesome ingredients, and make for a great snack or breakfast on the go!
Ingredients
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup grated zucchini (about 1 medium zucchini)
2 large eggs
1/4 cup melted coconut oil or vegetable oil
1 teaspoon vanilla extract
1/4 cup honey or maple syrup
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts or chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, mix together the mashed bananas, grated zucchini, eggs, melted oil, honey (or maple syrup), and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Fold in the walnuts or chocolate chips if using.
Spoon the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Variations
There are plenty of ways to customize these muffins to suit your preferences:
Add-ins: I often add chocolate chips or chopped walnuts for extra texture and flavor, but feel free to add your favorite mix-ins, such as dried fruit, seeds, or even coconut flakes.
Flour: I use whole wheat flour for added nutrition, but you can also use all-purpose flour or a gluten-free flour blend if needed.
Sweeteners: Instead of honey or maple syrup, you can try using agave syrup, or a sugar alternative like stevia or monk fruit, to adjust the sweetness to your liking.
Storage/Reheating
To store the muffins, I place them in an airtight container at room temperature, where they’ll stay fresh for about 2-3 days. If I want to keep them longer, I store them in the fridge for up to a week. For longer storage, they can also be frozen for up to 3 months. When reheating, I simply warm them in the microwave for a few seconds, or I pop them in the oven at 350°F (175°C) for 5-7 minutes for a slightly crisp exterior.
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FAQs
Can I use regular flour instead of whole wheat flour?
Yes, you can use all-purpose flour if you prefer, but I love the added nutrition and flavor of whole wheat flour. It adds a nice, hearty texture to the muffins.
Can I use another oil besides coconut oil?
Absolutely! I often use vegetable oil or canola oil as a substitute for coconut oil, and both work great in this recipe.
Can I make these muffins without eggs?
Yes, you can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or an egg replacer if needed.
Can I freeze these muffins?
Yes, these muffins freeze wonderfully! Just place them in an airtight container or freezer bag, and they’ll keep for up to 3 months. When ready to enjoy, thaw them in the fridge or microwave for a quick snack.
How do I know when the muffins are done?
The best way to check is by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready! If it comes out with batter, they need a little more time in the oven.
Conclusion
These banana zucchini bread muffins are a fantastic way to enjoy a healthier treat without sacrificing taste. They’re easy to make, versatile, and full of goodness, with a great balance of natural sweetness and texture. Whether I’m having them for breakfast, as an afternoon snack, or as a treat to share with family, these muffins are always a hit. Give them a try and see how they quickly become a favorite in your household!
📖 Recipe:
Print
Banana Zucchini Bread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Banana Zucchini Bread Muffins are a moist, delicious treat combining the natural sweetness of bananas with the nutritious addition of zucchini. Perfect for breakfast or a snack, these muffins are quick and easy to make, packed with wholesome ingredients like whole wheat flour, honey, and a touch of cinnamon. Customize with walnuts or chocolate chips for extra flavor, and enjoy these healthy, homemade muffins anytime!
Ingredients
1 cup mashed ripe bananas (about 2–3 bananas)
1 cup grated zucchini (about 1 medium zucchini)
2 large eggs
1/4 cup melted coconut oil or vegetable oil
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, mix together the mashed bananas, grated zucchini, eggs, melted oil, honey (or maple syrup), and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
- Fold in the walnuts or chocolate chips if using.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can replace whole wheat flour with all-purpose or gluten-free flour if needed.
Feel free to add your choice of mix-ins such as dried fruit, seeds, or coconut flakes.
These muffins can be stored at room temperature for 2-3 days in an airtight container or in the fridge for up to a week.
To freeze, store in an airtight container for up to 3 months. Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 190 kcal
