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What happens when you forget zucchini in the fridge and spot some bananas browning on the counter? Muffin magic! These zucchini banana muffins are soft, pillowy, and packed with flavor from overripe bananas and shredded zucchini. They’re the perfect grab-and-go breakfast or afternoon snack, and they freeze beautifully for busy mornings.
If your kids love zucchini bread (like mine always have), these muffins are a fun, handheld twist that fits right into lunchboxes. Bake once, snack all week—your future self will thank you.
Why You’ll Love These Muffins
- Super moist: Bananas and zucchini keep the crumb soft and tender.
- Kid- and freezer-friendly: Great for school lunches, breakfasts, and make-ahead meal prep.
- Warmly spiced: A touch of cinnamon makes them taste like cozy banana bread.
- Easy to batch bake: Make 24 muffins at once—plenty to eat now and freeze for later.
Zucchini Banana Muffins
These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack!
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
- Preheat the oven to 325°F and place 24 liners in cupcake pans.
- 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.
- 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.
- Add the mashed bananas and shredded zucchini, and continue mixing until everything's just combined — about 30 seconds.
- 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.
- Remove the muffins from the pan and let them cool completely on a wire rack.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver -
Norpro Giant Muffin Cups, White, Pack of 48
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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: 3gFreezer Tip
Like most quick breads, these muffins freeze beautifully. Bake a double batch, let them cool completely, and then store in a freezer bag for up to 3 months. Just thaw overnight, or toss a frozen muffin into a lunchbox in the morning—it’ll be ready by snack time.
How These Muffins Happened
These muffins came together thanks to a little culinary serendipity. I discovered three zucchini hiding in the crisper drawer (a little shriveled but still fine) and paired them with the brown bananas on my counter. The result? A rich, tender muffin batter that baked up golden brown and delicious.
Tips for Success
- Use overripe bananas: The browner, the better—extra sweetness and moisture.
- Peel zucchini first: It helps keep the muffins soft in texture.
- Don’t overmix: Stir until just combined for fluffy results.
- Test for doneness: Muffins should spring back when gently pressed on top.
Storage & Freezing
- Room temp: 2–3 days in an airtight container.
- Fridge: Up to 1 week.
- Freezer: Up to 3 months.
FAQ’s
Yes—give it a quick squeeze so the muffins bake up fluffy, not gummy.
Very ripe with lots of brown spots for the best sweetness and moisture.
Yes—9×5-inch pan, 55–65 min at 325°F (165°C); tent if browning early.
Yes. Thaw, squeeze out liquid, then measure.
📌 Save This Recipe for Later!
Love this recipe? Don’t forget to save it to Pinterest so you can bake it again and again.
