These Zucchini Banana Muffins come together with just one bowl of wet ingredients and one of dry ingredients. Just stir them together, fill into muffin cups, and bake! They're loaded with banana flavor, healthy zucchini, and warmly spiced with cinnamon.
Looking for more easy baking recipes? Try my Zucchini Bread or Banana Bread next!
About This Recipe
This zucchini banana muffin recipe is hands-down the best way to use up a pile of zucchini and a couple of overripe bananas at the same time. Not only do they come out incredibly soft and moist, but the batter comes together in mere minutes, with no fancy equipment needed. All you need are two bowls and a whisk!
I tested these muffins in a few different ways. First, I tried squeezing the shredded zucchini dry before adding it, and the muffins came out noticeably drier and more dense. So don't drain any of the liquid after you shred it. I also tested the recipe with just-ripe bananas versus overripe ones. And as expected, the overripe ones taste much better. The banana flavor comes out more pronounced, and the muffins are sweeter.
My wife always asks me to make this recipe (and she doesn't even like bananas that much). She loves bringing them to work for a midday office snack or eating them after a run when her body is craving carbohydrates. For me, these muffins are delicious for any time of the day, but I really enjoy them for breakfast, freshly microwaved with a cold glass of milk.
Key Ingredients
Bananas: Overripe bananas are a must! Look for ones that have already started to develop brown spots. Your muffins will come out much more moist and sweet.
Zucchini: You need 2 cups of grated zucchini for this recipe (about 2 small zucchinis). Use a box grater for grating and make sure not to squeeze the zucchini dry; the juices are what keep the muffins moist.
All-purpose flour: All-purpose flour is all you need to make these muffins. Make sure to spoon it into your measuring cup and level it off with a knife to avoid overmeasuring.
Ground cinnamon: Cinnamon adds a warm, cozy flavor and a touch of spice to the batter.
Baking powder and baking soda: I use both to give the muffins a superior lift.
Salt: Even in desserts, a bit of salt helps all the flavors pop.
Sugar: Granulated sugar sweetens the muffins.
Vegetable oil: Keeps the muffins tender and moist. You can also use melted butter, but I like the convenience of not having to melt butter.
Eggs: Help bind the batter together and give structure to the muffins.
Vanilla extract: Adds warmth to the batter. A full tablespoon makes a real difference in the flavor!
Instructions
STEP 1: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Note: In this picture, I 100% forgot to add the ground cinnamon *facepalm*. I ended up stirring it in later, but that's why the batter looks a bit yellow here instead of brown.
STEP 2: In a separate, larger bowl, combine the mashed bananas, sugar, oil, eggs, and vanilla extract until fully combined. Stir in the zucchini.
STEP 3: Pour the dry ingredients into the wet ingredients and stir until just combined- do not overmix. Stop as soon as no dry streaks remain. Overmixing will develop the gluten in the flour and cause you to have dense muffins rather than soft ones.
STEP 4: Divide the batter between the muffin liners, filling to the very top.
STEP 5: Bake in a 350ยฐF oven for 22-26 minutes until the tops are golden, and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
๐ Recipe
Zucchini Banana Muffins
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup mashed ripe bananas (about 2 small)
- 1 cup granulated sugar
- ยพ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 small; grate on largest hole of cheese grater)
Instructions
- Preheat your oven to 350ยฐF. Grease a 12-cup muffin pan or line with paper liners.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate, larger bowl, combine the mashed bananas, sugar, oil, eggs, and vanilla extract until fully combined. Stir in the zucchini.
- Pour the dry ingredients into the wet ingredients and stir until just combined- do not overmix.
- Divide the batter between the muffin liners, filling to the very top.
- Bake for 22-26 minutes until the tops are golden, and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
Leave a Reply