Tasty Banana Zucchini Muffins

Highlighted in: Fresh Breads Anyone Can Make

Moist and soft, these muffins pair the natural sweetness of bananas with zucchini’s freshness, spiced with hints of cinnamon and nutmeg. Customize them with extras like nuts, raisins, or chocolate chips. They're easy to store—fine on the counter for 3 days or frozen for up to 3 months. A satisfying and balanced treat at just 180 calories per muffin.
Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Sat, 05 Apr 2025 22:17:23 GMT
Banana Zucchini Muffins Save it
Banana Zucchini Muffins | kylierecipes.com

These Banana Zucchini Muffins bring together backyard veggies and morning comfort food. Mixing ripe bananas with fresh zucchini creates incredibly juicy muffins while sneaking veggies into every tasty bite. Cozy spices and fun mix-ins turn basic stuff into something you'll crave for quick breakfasts or relaxing afternoon snacks.

When my garden went crazy with zucchini last summer, these muffins became my go-to way to use up all those extra veggies. The funny thing is, even kids in the neighborhood who normally run from green food started asking for them by name.

Key Ingredients and Smart Picking Advice

  • Zucchini: Go for medium, firm ones that feel heavy. Skip the giant ones as they get tough and full of seeds.
  • Bananas: Let them get nice and brown with dark spots for the sweetest flavor and easiest mashing.
  • All-purpose flour: It has just the right amount of protein to make your muffins tender.
  • Spices: Grab some whole cinnamon and nutmeg to grind yourself - you'll taste the difference.
  • Brown sugar: Both light and dark work great; dark just adds more rich flavor.
  • Vegetable oil: It won't compete with the banana and spice flavors.

Step-by-Step Baking Guide

Step 1: Get Your Zucchini Ready
Don't peel your zucchini - the skin adds color and nutrients. Grab your cheese grater and use the medium-sized holes. Once grated, put everything in a clean dish towel. Twist and squeeze until no more water comes out. You'll probably get about 1/2 cup of liquid.
Step 2: Fix Up Your Bananas
Take the peels off and drop bananas into a big bowl. Grab a fork or potato masher and smoosh them until mostly smooth. A few small chunks are fine. Make sure to measure after mashing. Bananas at room temp are way easier to work with.
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easy Banana Zucchini Muffins Recipe | kylierecipes.com

My grandma always told me properly squeezed zucchini should feel almost dry when you touch it. She'd laugh and say, 'If that kitchen towel isn't turning green, you haven't squeezed hard enough!'

The Magic Behind Perfect Muffins

There's a good reason for using both baking powder and baking soda. The soda works with the tangy bananas and brown sugar, while the powder keeps lifting throughout the baking time. Together they create fluffy muffins with just the right texture.

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delicious Banana Zucchini Muffins Recipe | kylierecipes.com

After tweaking this recipe for years, I've found that making great muffins isn't about rushing. It's about taking your time and noticing the little things. Whether you're making them for family breakfast, lunch boxes, or neighborhood get-togethers, these banana zucchini muffins mix healthy and comforting in the best way. They show us that simple ingredients often make the tastiest foods.

FAQ sur la recette

→ Why should I remove water from the zucchini?
Too much liquid in the zucchini can make the texture wet. Draining it fixes that issue.
→ Can I switch to gluten-free flour?
Sure thing! Swap regular flour for any gluten-free blend you like.
→ How ripe do the bananas need to be?
Pick bananas with lots of brown spots – they’ll be sweeter and flavorful.
→ Is freezing the muffins possible?
Absolutely. Wrap them individually, and they’ll last up to 3 months in the freezer. Let them thaw or zap them in the microwave for a few seconds.
→ What extras can I mix in?
You can toss in a handful of nuts, raisins, chocolate chips, or even about half a cup of chopped pecans.

Easy Banana Zucchini Muffins

Fluffy muffins with bananas, grated zucchini, and warm spices like nutmeg. Great for mornings or a midday bite.

Préparation
20 minutes
Temps de cuisson
20 minutes
Durée totale
40 minutes
Écrit par: Kylie

Type de recette: Breads & Muffins

Niveau de difficulté: Moyen

Cuisine: American

Quantité obtenue: 12 Nombre de portions (12 muffins)

Régimes: Végétarien(ne), Sans produits laitiers

Composition

→ Dry Ingredients

01 1 teaspoon baking powder
02 1/2 teaspoon baking soda
03 1/2 teaspoon salt
04 1 teaspoon ground cinnamon - brings cozy flavor
05 1/4 teaspoon ground nutmeg - a subtle hint of spice
06 1 1/2 cups all-purpose flour - the base for our muffins

→ Wet Ingredients

07 1 cup grated zucchini, drained well - the magic touch!
08 2 large bananas, mashed until smooth
09 1/2 cup vegetable oil
10 1/2 cup brown sugar
11 1/4 cup white sugar
12 2 large eggs
13 1 teaspoon vanilla extract

→ Optional Mix-ins

14 1/2 cup raisins
15 1/2 cup chopped walnuts or pecans
16 1/2 cup chocolate chips

Étapes de réalisation

Étape n°01

Grate your zucchini and squeeze out all the extra water using a clean towel. Skipping this step could mess up your muffins!

Étape n°02

In a big mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure everything is blended nicely.

Étape n°03

In another bowl, mash your bananas until creamy. Stir in the zucchini, both sugars, oil, eggs, and a splash of vanilla until the mixture looks smooth.

Étape n°04

Gently pour the wet mixture into the bowl of dry ingredients and stir until just combined—don’t overdo it. If you want to mix in extras like nuts or chocolate, fold them in now.

Étape n°05

Spoon the batter into muffin cups, filling them about two-thirds full. Bake at 350°F for 18–20 minutes. Use a toothpick to check—they’re done when it comes out clean. Let them cool in the tray for a bit, then transfer to a rack.

Détails supplémentaires

  1. Store them in an airtight container, and they’ll stay good for 3 days.
  2. You can freeze them for up to 3 months.
  3. Bananas work best when they’re super ripe—more flavor that way!
  4. Zucchini adds moisture without tasting like veggies—it’s amazing!

Outils et ustensiles nécessaires

  • Muffin tray with 12 cups
  • A couple of large bowls for mixing
  • Grater to shred zucchini
  • Clean towel or cheesecloth for squeezing zucchini
  • Whisk and silicone spatula

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Includes eggs
  • Has wheat (gluten)
  • Could contain nuts if you add them

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 180
  • Matières grasses: 8 gr
  • Glucides: 25 gr
  • Protéines: 3 gr