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These healthy zucchini banana muffins are soft, fluffy, moist, and easy to make! Made with ripe bananas, fresh zucchini, and simple pantry staples, they’re a delicious way to use up zucchini while enjoying a wholesome homemade treat. Perfect for breakfast, snacks, or meal prep, these muffins have all the cozy flavor of our classic healthy banana bread baked into perfectly portioned muffins.
Growing up, my mom always had a knack for growing zucchini, and not just any zucchini, but enormous ones! Every summer, we’d end up with more zucchini than we knew what to do with, so we got creative in the kitchen. We made everything from zucchini relish to zucchini bread, but my favorite was always her zucchini banana muffins. The ripe bananas made them sweet, while the zucchini kept them incredibly moist and fluffy. These muffins are inspired by those memories and bring all those comforting flavors! Be sure to try our healthy chocolate zucchini muffins next!
🔎 Quick Look: Zucchini Banana Muffin Recipe
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~106 kcal per muffin
- 👥 Servings: 12 muffins
- 🥣 Key Ingredients: Bananas, eggs, zucchini, applesauce, flour, sweetener, cinnamon
- 📖 Dietary Information: Dairy-free
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
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Why You Will Love This Recipe
- Light & Fluffy: These healthy zucchini banana muffins are soft, fluffy, moist, and incredibly easy to make.
- Naturally Moist: Grated zucchini keeps the muffins perfectly moist while ripe bananas add sweetness and flavor.
- Great for Meal Prep: Make a batch ahead of time for an easy grab-and-go breakfast or snack throughout the week.
- Lightened Up: Made without butter or oil, these muffins are a lighter twist on a classic favorite.
“This is a delicious recipe! My family loves it. Thank you so much for each way you show the ingredients, tips, the recipe and steps written out, and nutrition facts!”
– Tina
Key Ingredients
- Bananas: Use ripe bananas for the best natural sweetness and flavor. They also help keep the muffins soft and moist. Try our healthy banana muffins and banana oat muffins next!
- Eggs: Eggs help bind the batter together and give the muffins a light, fluffy texture.
- Applesauce: Unsweetened applesauce replaces the oil or butter, making these muffins lighter while keeping them moist.
- Zucchini: Grated zucchini adds moisture and a tender texture without overpowering the banana flavor.
- Flour: All-purpose flour gives the muffins structure while keeping them soft and fluffy.
- Sweetener: Sweeten the muffins with sugar or a 1:1 sugar-free sweetener, depending on your preference.
- Cinnamon: Ground cinnamon adds a warm, cozy flavor that pairs perfectly with the banana and zucchini.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Add Chocolate Chips For a burst of chocolate flavor, mix mini chocolate chips into the muffin batter.
- Chopped Nuts: You can incorporate chopped nuts into the batter, such as pecans or walnuts.
- Gluten-Free Option: To make these muffins gluten-free, use a 1:1 all-purpose gluten-free flour.
- Sugar-Free Option: In place of the sugar, use a 1:1 sugar-free sweetener of your choice.
How To Make Healthy Zucchini Banana Muffins
- Grate the zucchini. Then, place it on a paper towel or thin towel and squeeze to remove the excess moisture.
- Add the bananas to a large bowl and mash them thoroughly with a fork. Next, add the eggs, unsweetened applesauce, and vanilla extract to the bowl with the mashed bananas. Whisk to combine these wet ingredients.
- Fold the grated zucchini into the wet ingredients.
- In a separate large bowl, add the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix to combine these dry ingredients.
- Add the wet ingredients to the dry ingredients, and mix to combine the batter.
- Lightly spray a non-stick silicone muffin pan with oil. Then, pour the batter into the muffin pan. Bake the muffins at 350°F for 22-26 minutes, or until done. Once cooked, let them cool slightly, and enjoy!
Expert Tips
- Use Ripe Bananas: I always recommend using very ripe bananas with lots of brown spots. They add the best natural sweetness, more banana flavor, and help create soft, moist muffins. The riper the bananas, the better!
- Don’t Over-mix the Batter: One of my favorite baking tips is to mix the batter just until the ingredients are combined. This helps keep the muffins light, fluffy, and tender instead of dense.
- Use a Nonstick Muffin Pan or Liners: I like to lightly coat my muffin pan with cooking spray, but parchment paper liners work just as well and make cleanup even easier.
- Check for Doneness: Every oven is a little different, so always test your muffins by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, they’re ready to come out of the oven.
Storage Instructions
Store leftover zucchini banana muffins in an airtight container at room temperature for 1-2 days. For longer storage, keep them in an airtight container in the refrigerator for 3-4 days.
Zucchini Banana Muffins FAQs
Should Zucchini Be Peeled for Muffins?
No, you don’t need to peel the zucchini before grating it. The skin is tender, blends right into the muffins, and you won’t taste it at all. Plus, leaving the skin on adds extra fiber and nutrients, so there’s no reason to peel it.
Can You Freeze Zucchini Banana Muffins?
Yes, you can freeze these muffins! They will last up to 2 months in the freezer. Store them in freezer-safe containers or reusable stasher bags.
More Muffin Recipes to Try!
Breakfast
Strawberry Banana Muffins
Cottage Cheese
Blender Banana Cottage Cheese Muffins
Cottage Cheese
Cottage Cheese Blueberry Muffins
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Healthy Zucchini Banana Muffins
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 medium-sized zucchini, about 1½ cups of grated zucchini
- 1 ¾ cups all-purpose flour
- 3/4 cup sugar or monk fruit
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Grate the entire zucchini with a regular-sized grater. Once grated, place it on a paper towel or thin towel and remove the excess moisture from the zucchini.
- Add the ripe bananas to a large bowl. Then, thoroughly mash them with a fork and make sure there are no large chunks. Next, add the eggs, unsweetened applesauce, and vanilla extract to the bowl with the mashed bananas. Whisk to combine these wet ingredients.
- Make sure the zucchini has been grated and the excess moisture has been removed. Then, fold it in with the wet ingredients in the large bowl.
- In a separate large bowl, add the flour, monk fruit or sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix to combine these dry ingredients.
- Once the dry ingredients are combined, add the wet ingredients to them. Thoroughly combine the wet and dry ingredients, but make sure not to over-mix the batter.
- Lightly spray a non-stick silicone muffin pan with oil so the muffins don’t stick. Then, pour the batter into the muffin pan. Bake the muffins at 350°F for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Once cooked, let them slightly cool, remove them from the muffin pan, and enjoy!
Video
Notes
- Chocolate Chips For a burst of chocolate flavor, mix mini chocolate chips into the muffin batter.
- Chopped Nuts: You can incorporate chopped nuts into the batter, such as pecans or walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Zucchini, zucchini, zucchini… I love zucchini bread and these were the best muffins ever! They were so easy to make and delicious!!
I’m so happy you loved these zucchini muffins! It makes me so happy to hear that they were the best muffins ever! Thanks so much for sharing and leaving a review.
This is a delicious recipe! My family loves it. Thank you so much for each way you show the ingredients, tips, the recipe and steps written out, and nutrition facts! I really appreciate all your work to make this accessible and enjoyable to make.
Hi Tina, I am so glad you and your family are enjoying the banana zucchini muffins! Thank you so much for all the positive feedback, we are so happy you found us and are enjoying the recipes!
Could you add blueberries to this recipe? Or other fruit?
Hi, I wouldn’t recommend adding any fruit to this recipe because it is balanced with the zucchini. If you were to add fruit, you would have to reduce the amount of zucchini and I’m not sure how it would turn out. If you would like, we have a blueberry muffin recipe and banana apple muffins on our blog if you would like to use either of those fruits instead. Please let me know if this helps, I hope you enjoy!