Zucchini Banana Muffins

These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack. Soft and pillowy, with plenty of moisture from over-ripe bananas an zucchini, you’ll have a hard time not eating them all in one fell swoop!

(But, if you do have lots leftover, they freeze well for later.)

Zucchini Banana Muffins

Digging in the fridge, I realized I managed to forget about three zucchini from my next to last CSA bag. Whoops.

They were in my crisper drawer, and had rolled to the back where I’d overlooked them for nearly two weeks.

Despite being a little shriveled, they were otherwise fine, so I figured they’d be perfect with the brown over-ripe bananas on my counter for muffins.

The batter turned out perfect.

Besides being perfect for easy breakfasts, my kids loved zucchini bread and muffins in their school lunches growing up, as an alternative to sandwiches. 

Zucchini bread and most muffins also freeze well, so make a few batches and have breakfast/snack/lunch prep ready to go straight from the freezer!

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Zucchini Banana Muffins

Yield: 24

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack!

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Ingredients

• 3 large eggs
• 1 cup canola oil
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 3 medium zucchini, peeled & grated
• 3 over-ripe bananas, mashed

Instructions

1. Preheat the oven to 325°F and place 24 liners in cupcake pans.
2. Use a hand-held mixer to combine the eggs and oil in a large bowl. Once they look light yellow and creamy, add the sugar and vanilla and continue beating for 2 minutes.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and continue mixing with the hand-held mixer until they're combined — the mixture will be thick.
4. Add the mashed bananas and shredded zucchini, and continue mixing until everything's just combined — about 30 seconds.
5. Fill each liner just over halfway with the batter. Bake them for about 20 minutes, or until the tops bounce back when you gently press on them.
6. Remove the muffins from the pan and let them cool completely on a wire rack.

Recommended Products

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  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
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  Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
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  OXO Good Grips 11-Inch Better Balloon Whisk
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  OXO Good Grips 3-Piece Mixing Bowl Set with Red/Green/Blue Handles
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  Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 171mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g

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Last Updated on May 21, 2023 by Liza Hawkins