Name: Banana Zucchini Muffins | Best Zucchini Bread Recipes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 cup mashed ripe bananas (about 2 bananas); 1 cup grated zucchini; 2 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup sugar; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon

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I never thought bananas and zucchini would end up in the same muffin tin, but here we are, and honestly, I couldn’t be happier. These banana zucchini muffins balance that natural banana sweetness with the fresh, earthy bite of zucchini. They’re the kind of muffins you sneak into your kid’s lunchbox, feeling slightly smug because, yes, there’s a vegetable hiding in there. When I baked these for the first time, my kitchen smelled like comfort—bananas caramelizing, warm spices filling the air, and a little hint of zucchini doing its subtle magic. My family devoured them so fast that I had to bake another batch the same day. That’s how you know you’ve struck muffin gold. This banana zucchini bread recipe is proof that zucchini bread muffins don’t have to be bland or boring. It’s part of the zucchini recipes bread family that always delivers. If you’re on the hunt for zucchini bread muffins that taste homemade and cozy, these little guys are about to become your new go-to. They check every box—easy, moist, flavorful, and yes, veggie-approved.

1) Key Takeaways
2) Easy Banana Zucchini Muffins Recipe
3) Ingredients for Banana Zucchini Muffins
4) How to Make Banana Zucchini Muffins
5) Tips for Making Banana Zucchini Muffins
6) Making Banana Zucchini Muffins Ahead of Time
7) Storing Leftover Banana Zucchini Muffins
8) Try these Breakfast recipes next!
9) Banana Zucchini Muffins
10) Nutrition

1) Key Takeaways

Banana zucchini muffins combine natural sweetness with tender zucchini for a balanced flavor.
They are quick to make, freezer-friendly, and a smart way to sneak vegetables into breakfast.
This recipe comes from Kathy at Simply Cooked Recipes, where we love creating real food with a personal touch.
Part of the zucchini bread recipes family, they’re perfect for meal prep or casual snacking.

2) Easy Banana Zucchini Muffins Recipe

I’ve always had a soft spot for quick breads, and zucchini bread recipes are some of my favorites. They’re forgiving, flavorful, and usually get better the next day. When bananas on my counter start getting speckled, I know what’s coming next. Instead of tossing them, I mix them with shredded zucchini, and the result is a muffin that’s tender, sweet, and secretly full of veggies. My kids never notice the green bits, and honestly, that feels like a small victory every time.

These muffins are as easy as it gets. You don’t need fancy equipment or special skills. If you can mash a banana and grate zucchini, you’re halfway there. The batter stirs together in minutes, and once you pop the tray into the oven, the smell that fills your kitchen will keep you hovering by the oven door. The aroma of bananas, sugar, and cinnamon feels warm and homey, almost like a hug in muffin form.

Banana zucchini bread doesn’t just taste great; it’s practical too. You can serve these muffins warm for breakfast, pack them for snacks, or even freeze them for later. They’re part of the zucchini recipes bread family that I always turn to when I need something quick, cozy, and dependable. And trust me, once you’ve tried this recipe, you’ll find excuses to keep overripe bananas and extra zucchini around, just so you can make them again.

3) Ingredients for Banana Zucchini Muffins

Bananas: Ripe bananas bring natural sweetness and help keep the muffins soft. Mash them well so they mix smoothly with the batter. The darker the banana, the richer the flavor you’ll get.

Zucchini: Fresh zucchini adds moisture without stealing the spotlight. Grate it finely and don’t worry about peeling. The flecks of green baked into the muffins make them look homemade in the best way.

Eggs: Eggs give structure and help everything hold together. They also add a little richness that balances the fresh zucchini flavor.

Vegetable Oil: Oil keeps the muffins tender. You can use canola or sunflower oil if that’s what you’ve got. I like oil here because it makes the muffins moist but light.

Vanilla Extract: Just a teaspoon lifts the flavor and makes the muffins taste warm and familiar.

Sugar: White sugar sweetens and caramelizes in the oven, giving you that golden top you’ll want to break into right away.

All-Purpose Flour: The base of the recipe, simple and reliable. Measure carefully to keep the muffins fluffy, not dense.

Baking Powder and Baking Soda: These help the muffins rise into perfect domes. They’re the quiet heroes that make the batter transform into soft muffins.

Salt: Just enough to balance sweetness and bring out flavor. It makes a bigger difference than you’d think.

Cinnamon: Warm spice that pairs beautifully with bananas. It makes the muffins cozy and familiar, like something grandma would’ve baked.

4) How to Make Banana Zucchini Muffins

Step 1. Preheat your oven to 350°F and line a muffin tin with paper liners. This keeps cleanup easy and ensures the muffins don’t stick.

Step 2. In a large bowl, whisk mashed bananas, grated zucchini, eggs, oil, vanilla, and sugar. The mixture should look smooth and a little thick. This is the heart of your muffins.

Step 3. In another bowl, stir together flour, baking powder, baking soda, salt, and cinnamon. Keeping them separate at first helps you avoid clumps of baking soda later.

Step 4. Gently fold the dry ingredients into the wet mixture. Stop mixing once you don’t see streaks of flour. Overmixing makes muffins tough, and nobody wants that.

Step 5. Scoop the batter into the muffin tin, filling each cup about three-quarters full. They’ll puff up beautifully in the oven.

Step 6. Bake for 20 to 22 minutes. A toothpick poked in the center should come out clean. Let them cool on a wire rack so the bottoms don’t get soggy.

5) Tips for Making Banana Zucchini Muffins

Use very ripe bananas. The riper they are, the sweeter your muffins will taste. I’ve even frozen bananas when I don’t feel like baking right away. They mash up even easier once thawed.

Squeeze some water out of the grated zucchini if it seems very wet. Too much liquid can weigh down your batter. I usually give it a gentle squeeze with a paper towel—nothing fancy.

If you want extra flavor, mix in a handful of chocolate chips or chopped walnuts. It’s not part of the basic banana zucchini bread recipe, but those little add-ins can take your muffins from simple to indulgent.

Finally, don’t be afraid to double the batch. These muffins freeze so well that you’ll thank yourself later when you find a stash waiting for you in the freezer.

6) Making Banana Zucchini Muffins Ahead of Time

These muffins are perfect for making ahead. In fact, I think they taste even better the next day. Once baked, let them cool fully, then store them in a sealed container. They’ll stay soft on the counter for a few days.

If you’re planning further ahead, wrap individual muffins in plastic and freeze them in a big zip bag. When you need a quick breakfast, just grab one, microwave it for 30 seconds, and it’s ready.

Making banana zucchini bread recipes ahead of time gives you flexibility during busy weeks. It feels like a gift to your future self when you remember you’ve got homemade muffins waiting for you.

7) Storing Leftover Banana Zucchini Muffins

Keep leftovers in an airtight container at room temperature for up to three days. They stay tender and flavorful, especially if you cover them tightly.

For longer storage, freeze them. I like to arrange muffins on a tray until solid, then move them into freezer bags. That way they don’t stick together, and you can pull out one or two at a time.

If you’ve got kids, these muffins are a lifesaver for lunchboxes. By the time lunch rolls around, the frozen muffin will have thawed, ready to eat and still tasting fresh.

8) Try these Breakfast recipes next!

9) Banana Zucchini Muffins