Banana Zucchini Bread Muffins Recipe

Let’s be real — sometimes you want something sweet and comforting, but also not something that screams “I gave up on nutrition today.” Ever been there? Yep, me too. That’s where banana zucchini bread muffins come in.

They’re moist, packed with banana flavor, and secretly loaded with shredded zucchini (a.k.a. vegetables, but don’t freak out). Oh — and they come in muffin form so you can eat three in a row and call it “portion control.” 😉

These muffins have been my go-to when I need to use up sad bananas and that lonely zucchini sitting in the fridge. Ready to fall in love with your new favorite snack? Let’s bake.

Why Banana Zucchini Bread Muffins Deserve a Spot in Your Life

I know what you’re thinking — why mess with a good old banana bread? But hear me out. These muffins are everything you love about banana bread but better.

• Moist and fluffy. Like, impossibly moist. Thank you, zucchini.
• Healthier than your average muffin. You sneak in veggies and cut down on fat without even trying.
• Portable and cute. Perfect for breakfast, snacks, or bribing coworkers.
• Freezer-friendly. Make a big batch and stash ‘em away for emergencies (because muffin emergencies are real).

Ever wonder if your kids (or picky spouse) would eat zucchini without complaining? This is your chance to find out.

Ingredients You’ll Need

No fancy health food store trips required. Everything here is probably chilling in your kitchen already.

Dry ingredients:

• 1 1/2 cups all-purpose flour (or half whole wheat for extra virtue points)
• 1 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 teaspoon ground cinnamon (don’t skip this — trust me)
• Optional: 1/4 teaspoon nutmeg

Wet ingredients:

• 2–3 very ripe bananas, mashed
• 1 cup grated zucchini (don’t bother peeling it — the skin is fine)
• 1/2 cup sugar (brown or white; I use a little less if my bananas are super sweet)
• 1/3 cup melted butter or coconut oil
• 1 large egg
  
• 1 teaspoon vanilla extract
  

Optional add-ins:

• 1/2 cup chopped walnuts or pecans
• A handful of chocolate chips
• Sprinkle of oats or turbinado sugar on top

See? Nothing weird. And yes, zucchini works here without turning your muffins into a soggy salad.

How to Make Banana Zucchini Bread Muffins Like a Pro

If you can mix stuff in a bowl, you can make these muffins.

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it up.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Cinnamon & nutmeg

Step 3: Mix Wet Ingredients

In a large bowl:

• Mash the bananas.
• Stir in the sugar, melted butter, egg, and vanilla.
• Fold in the grated zucchini (just squeeze it lightly if it’s super watery).

Step 4: Combine

Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix unless you’re into tough, sad muffins.

Step 5: Fill & Bake

Spoon the batter into your muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes or until a toothpick comes out clean.
Let them cool slightly (if you can wait).

Variations to Keep Things Interesting

Not a fan of walnuts? Want to pretend it’s dessert? You’ve got options.

Chocolate Lover’s Dream

Toss in chocolate chips and skip the nuts. Drizzle with a little melted chocolate if you’re extra.

Tropical Twist

Add shredded coconut and a handful of pineapple bits. Vacation vibes, no passport required.

Extra Nutty

Go all-in with walnuts, pecans, or even pistachios for a crunchy kick.

Healthy-ish

Cut back the sugar, swap half the flour for oats, and use coconut oil. Still tasty, promise.

Because who said muffins have to be boring?

Pro Tips for Muffin Success

You’d think muffins are impossible to mess up, but trust me — it happens. Here’s how to guarantee perfect results:

• Don’t overmix. Seriously. Stop stirring as soon as the batter comes together.
• Use super-ripe bananas. The uglier, the better.
• Grate zucchini fine. Nobody wants to bite into a zucchini noodle mid-muffin.
• Check early. Ovens are weird — start checking for doneness at 20 minutes.
• Cool before storing. Otherwise, they get soggy in the container.

FYI, if you forget and overbake them? Slather some butter on a warm one and pretend that was your plan all along. 😉

Why Banana Zucchini Muffins > Regular Banana Bread

Ever wondered why muffins just feel more satisfying than a slice of bread? Here’s my hot take:

• Built-in portion control. Unless you eat five. (Been there.)
• Faster baking. No waiting an hour for a loaf to cook through.
• Portable. You can sneak one into your bag and nobody has to know.
• More topping real estate. More muffins = more crunchy tops.

Honestly, once I started making these, my loaf pan got kind of jealous.

FAQs

Can I freeze them?

Absolutely. Wrap them up, toss them in a freezer bag, and they’ll keep for up to 3 months. Just thaw and reheat.

Do I have to peel the zucchini?

Nope. The skin is soft, and you won’t even notice it in the final muffin.

Can I make them vegan?

Yes! Use flax egg instead of regular egg, and swap butter for coconut oil.

What’s the best way to store them?

In an airtight container at room temp for a day or two, or in the fridge for up to 5 days.

Can I turn this into a loaf?

You bet. Just pour the batter into a greased loaf pan and bake for about 50–60 minutes.

My Banana Zucchini Muffin Story

Alright, confession time. I first made these because my neighbor gifted me a grocery bag full of zucchini and my bananas were already halfway to compost. So I figured — why not?

Not only did my apartment smell like heaven, but even my picky nephew ate two before I could tell him there was zucchini inside. Now I keep these stocked in my freezer like some kind of muffin prepper.

Related Recipes

• Baked Oatmeal Recipe: Your Cozy Breakfast Hero
• Blueberry Oatmeal Breakfast Bars Recipe
• Banana Blueberry Breakfast Cookies Recipe

Final Thoughts: Muffins FTW

So here we are — you, me, and a tray of banana zucchini bread muffins waiting to happen. These little guys are proof that you can have your cake (well, muffin) and sneak in some veggies without even trying.

They’re easy, delicious, and just wholesome enough that you don’t have to feel guilty eating one for breakfast… or lunch… or midnight snack.

So go grab those sad bananas and that awkward zucchini from the fridge and get baking. Trust me — you’ll thank yourself later.

And if someone asks for the recipe? Just smile and say, “Oh, it’s my secret weapon.” 🙂