We absolutely love muffins and these zucchini banana bread muffins are no exception! This is the ultimate combination of zucchini and banana all rolled into one delicious muffin recipe! They are super moist and perfectly balanced with both the zucchini and banana. I am sure you will be coming back to this recipe again and again.

Why You Will Love Banana Zucchini Muffins

These muffins are light, fluffy, and easy to make!
The shredded zucchini makes these muffins moist while the banana adds sweetness.
These muffins are perfect for meal prep!
You can freeze these muffins. Or, store them on the counter or in the fridge.
These muffins are lightened up! There is no butter, melted coconut oil, or vegetable oil in the muffin batter.
They are a delicious breakfast or snack.

Ingredients For Zucchini Banana Bread Muffins

Zucchini Banana Bread Muffins Ingredients

Bananas: Use ripe bananas to make these zucchini banana bread muffins.
Eggs: The eggs help the muffins come together and rise in the oven.
Applesauce: Unsweetened applesauce is a healthier alternative to oil or butter.
Vanilla extract: Just a splash of vanilla extract for flavor.
Zucchini: Grate the zucchini for these muffins.
Flour: We used all-purpose flour in this muffin recipe.
Sweetener: Feel free to sweeten these muffins with monk fruit or sugar.
Cinnamon: The ground cinnamon adds flavor to the muffins.
Nutmeg: Just a pinch of nutmeg in this recipe.
Baking Powder: The baking powder helps the muffins rise in the oven.
Baking Soda: Also helps the muffins rise.
Salt: Just a pinch of salt.

How To Make Zucchini Banana Bread Muffins

First, grate the zucchini. Then, put it on a paper towel or thin towel and squeeze to remove the excess moisture.

Next, add the bananas to a large bowl and mash them thoroughly with a fork. Then, add the eggs to the large bowl with the mashed bananas and whisk them in.

From there, add the unsweetened applesauce and vanilla extract to the large bowl. Combine these wet ingredients. After that, fold in the zucchini with the wet ingredients.

In a separate large bowl, add the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

Dry Ingredients For Zucchini Banana Muffins

Combine these dry ingredients. After that, add the wet ingredients to them. Then, thoroughly combine the wet and dry ingredients.

Lightly spray a non-stick silicone muffin pan with coconut oil. Then, pour the batter into the muffin pan and bake the muffins.

Once cooked, let them cool slightly, and enjoy!

Expert Tips

Use Ripe Bananas For Muffins: Use ripe bananas for this muffin recipe. Our bananas were extra ripe and had brown spots on them. You don’t want to make banana bread with yellow bananas, instead, they should have spots on them so the banana bread is sweet. The riper the bananas, the sweeter the banana bread.
How To Prepare The Zucchini: To prepare the zucchini for this recipe, grate the entire medium zucchini with a regular-size grater. Once it is grated, place it on a paper towel or thin towel. Use the towel to remove the excess moisture from the zucchini. This is an important step before adding the zucchini to the batter. You don’t need to remove all of the moisture, but removing most of it will ensure the zucchini doesn’t sink in the muffins.
Don’t Over-Mix The Batter: When combining the ingredients for the muffin batter, don’t over-mix. Also, lightly fold the shredded zucchini into the batter.
Use A Non-Stick Pan or Liners: Spray a non-stick muffin pan with oil before pouring the batter into the pan. Or, you can add parchment paper liners to a muffin tin.
How To Know When Muffins Are Done: You will know your muffins are done when a toothpick comes out clean from the center of the muffins.

Storage Instructions

You can store these banana zucchini muffins on the counter, in the refrigerator, or in the freezer! You can store them at room temperature on the counter in an airtight container for 1-2 days. Or, store them in an airtight container in the fridge for 3-4 days. For longer storage, freeze these muffins in freezer bags for up to two months.

Variations

Add Chocolate Chips For a burst of chocolate flavor, mix mini chocolate chips into the muffin batter. Or, try our chocolate zucchini muffins!
Chopped Nuts: You can incorporate chopped nuts into the batter, such as pecans or walnuts.
Make It Gluten-Free: To make these muffins gluten-free, use a 1:1 all-purpose gluten-free flour.
Dairy-Free: These banana zucchini muffins are naturally dairy-free since there is no milk or butter in this recipe.
Make The Muffins Sugar-Free: In place of the sugar, use a 1:1 sugar-free sweetener of your choice.

Frequently Asked Questions

How Long Do Banana Zucchini Muffins Last?

These banana zucchini muffins will last 3-4 days in the refrigerator when stored in an airtight container. Or, they will last 1-2 days at room temperature on the counter in an airtight container.

Can I Freeze These Muffins?

Yes, you can freeze these zucchini banana muffins! They will last up to 2 months in the freezer. Store them in freezer-safe containers or reusable stasher bags.

What Does Zucchini Banana Bread Taste Like?

These zucchini banana bread muffins are the ultimate combination of banana and zucchini. They taste like banana muffins and have the perfect balance of zucchini throughout. The zucchini does not overpower the muffins, it just makes them moist. This makes for the perfect combination.

Do You Peel The Zucchini Before Making Muffins?

No, you do not need to peel the zucchini before grating it. You won’t even taste the skin and it adds extra fiber and nutrients. Most of the vitamins and minerals of zucchini come from the skin so you definitely want to keep it on.

More Muffin Recipes To Try Next!

Ultimate Healthy Chocolate Banana Bread
Banana Apple Muffins That You Will Love
Easy Blueberry Muffins With Lemon Glaze
Apple Cinnamon Muffins Recipe
Healthy Pumpkin Spice Muffin
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