Description

Soft, naturally sweet, and packed with nourishing ingredients, these Banana Zucchini Muffins are a perfect blend of comfort and nutrition — ideal for breakfast, snacks, or meal prep.

Ingredients

Scale

2 medium overripe bananas, mashed
1 cup packed shredded zucchini (squeezed dry)
2 large eggs
1/3 cup melted coconut oil (or substitute olive oil, vegetable oil, or applesauce)
1/3 cup maple syrup or honey
1 tsp vanilla extract
1 1/2 cups whole wheat flour (or use all-purpose, oat, or gluten-free flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Optional add-ins: 1/2 cup chocolate chips, chopped walnuts, raisins, or flaxseed

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
Mash the bananas in a large mixing bowl until smooth.
Add eggs, coconut oil, maple syrup, and vanilla extract. Whisk until combined.
Fold in the shredded zucchini.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet mixture. Stir until just combined — do not overmix.
If using optional add-ins, fold them in gently.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor and texture, use very ripe bananas and squeeze excess water from the zucchini. Muffins can be made gluten-free, vegan, or low-sugar by swapping key ingredients.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: banana zucchini muffins, healthy muffins, easy muffin recipe, banana recipes, zucchini baking