Banana Zucchini Muffins

These muffins combine the natural sweetness of ripe bananas with the subtle flavor of zucchini to create a moist and flavorful treat that’s hard to resist. The process is straightforward enough for new bakers, but even pros will appreciate this combination of ingredients. Whether you need to use up a surplus of garden zucchini or you want a sweet snack to enjoy with a cup of tea, these muffins are a must-bake. Once you’ve tried them you’ll be baking them on repeat.

Banana Zucchini Muffins Ingredients

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• Sugar: The sugar sweetens the muffins and helps create a tender crumb by absorbing moisture.
• Egg: The egg provides structure and moisture, contributing to the muffins’ overall texture and stability.
• Mashed ripe bananas: Mashed bananas add natural sweetness and moisture while imparting a rich banana flavor.
• Canola oil: Canola oil keeps the muffins moist and tender while adding a subtle richness.
• Vanilla extract: Vanilla extract enhances the overall flavor of the muffins and adds a warm and aromatic note.
• Banana extract (optional): This extract intensifies the banana flavor, making the muffins even more fragrant and flavorful.
• All-purpose flour: The flour gives the muffins their structure and ensures they hold together well during baking.
• Ground cinnamon: Cinnamon adds a warm, spicy flavor that compliments the sweetness of the bananas and zucchini.
• Baking powder: Baking powder helps the muffins rise, creating a light and fluffy texture.
• Baking soda: Baking soda works with the baking powder to provide additional leavening, ensuring the muffins rise properly.
• Salt: Salt enhances the flavors of the other ingredients and balances the sweetness of the muffins.
• Shredded zucchini: The zucchini adds moisture and a fresh vegetal flavor, while also contributing to the muffins’ tender texture.

Directions

Step 1: Prepare the batter

Jonathan Melendez for Taste of Home

Preheat your oven to 375°F. Line 18 muffin cups with paper liners and set them aside. In a large mixing bowl, beat together the sugar and egg until well combined. Add the mashed bananas, canola oil, vanilla extract, and banana extract (if using). Mix until smooth and thoroughly blended.

Step 2: Combine dry ingredients and mix

Jonathan Melendez for Taste of Home

In a separate bowl, combine the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients until just blended. Be careful not to overmix. Fold in the shredded zucchini, ensuring it is evenly distributed throughout the batter.

Step 3: Fill and bake the muffins

Jonathan Melendez for Taste of Home

Fill the paper-lined muffin cups 3/4 full with the batter. Place the muffin pans in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Once baked, cool the muffins in the pans for 10 minutes before transferring them to wire racks to cool completely. Enjoy your zucchini banana muffins warm or at room temperature.

Jonathan Melendez for Taste of Home

Banana Zucchini Muffin Variations

• Make a zucchini banana bread: Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• Substitute carrots for zucchini: Replace the shredded zucchini with an equal amount of shredded carrots for a different yet equally delicious flavor.
• Add chocolate chips: Stir 1 cup of chocolate chips into the batter for a sweet, chocolatey twist.
• Use whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture and added nutrients.

How to Store Banana Zucchini Muffins

To store your zucchini banana muffins, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to three days.

How to freeze banana zucchini muffins?

To freeze banana zucchini muffins, let them cool completely after baking. Wrap each muffin individually in plastic wrap to prevent freezer burn and then place the wrapped muffins in a resealable plastic bag or airtight container. Label the bag with the date and freeze for up to three months. When ready to enjoy, thaw the muffins at room temperature or warm them in the microwave for a quick treat.

Banana Zucchini Muffins Tips

Jonathan Melendez for Taste of Home

What other dishes go well with banana zucchini muffins?

For a wholesome breakfast, serve them alongside a fresh fruit salad or a bowl of Greek yogurt topped with honey and granola. They also make a delightful addition to a brunch spread, complementing dishes like scrambled tofu, avocado toast, or a savory vegetable frittata. If you’re enjoying them as an afternoon snack, consider pairing them with a cup of herbal tea or a berry smoothie for a satisfying treat.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas for this recipe. Simply thaw the bananas completely and drain any excess liquid before mashing them. This ensures they blend well with the other ingredients and maintain the right consistency for the muffins.

Can I substitute other oils for canola oil in this recipe?

Yes, you can substitute other oils for canola oil in this recipe. Options like melted coconut oil, vegetable oil, or light olive oil work well. Each will add a slightly different flavor and texture.
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