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Banana Zucchini Muffins

These Banana Zucchini Muffins are soft, moist, and naturally sweetened with ripe bananas and fresh zucchini. Perfect for breakfast, snacks, or a light banana dessert, these wholesome muffins are packed with flavor and stay tender for days. Whether you're looking for classic zucchini banana muffins, easy breakfast muffins, reliable zucchini muffins recipes, or adaptable gluten free zucchini muffins, this simple recipe is a delicious way to enjoy fresh produce in a family-friendly treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Wet Ingredients
  • 2 ripe bananas mashed
  • 1 cup shredded zucchini
  • ⅓ cup brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional Mix-Ins
  • ½ cup chopped walnuts
  • ½ cup chocolate chips
  • ¼ cup raisins

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk together mashed bananas, shredded zucchini, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in any optional mix-ins if desired.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the sweetest flavor and moistest texture.
  • No need to peel the zucchini; simply shred and add it to the batter.
  • For gluten free zucchini muffins, substitute a 1:1 gluten-free baking flour.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze for up to 3 months and thaw as needed.