If you’re looking for a tasty and healthy muffin to add to your morning routine or enjoy as a snack, these Banana Zucchini Muffins are the perfect choice. Combining the sweetness of ripe bananas with the moisture of zucchini, these muffins are soft, fluffy, and packed with nutrients. Whether you’re a fan of zucchini muffins moist or just looking for a unique twist on traditional banana bread, this recipe is sure to become a favorite.
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What Are Banana Zucchini Muffins?
Banana Zucchini Muffins are a delicious and nutritious treat that combines two powerhouse ingredients: bananas and zucchini. The bananas provide natural sweetness and a soft texture, while the zucchini adds moisture and nutrients without affecting the flavor. These muffins are perfect for those who want a healthier muffin option with a little extra veggie boost.
For more delicious banana and zucchini recipes, try experimenting with Zucchini Muffin Recipes Healthy for another great way to incorporate zucchini into your baking.
Why You Should Try Banana Zucchini Muffins
Packed with Nutrients
These muffins are not only delicious but also healthy! Zucchini is a low-calorie vegetable that’s high in vitamins A and C, potassium, and fiber. Bananas add potassium, natural sweetness, and energy-boosting carbohydrates. Combined with whole wheat flour or other nutritious ingredients, these muffins offer a healthy, well-rounded snack or breakfast option.
A Moist and Flavorful Treat
The zucchini helps keep the muffins incredibly moist, creating a soft and tender texture that you’ll love. Whether you’re enjoying them as a quick breakfast or an afternoon snack, these muffins will leave you feeling satisfied without feeling too heavy.
Great for Meal Prep
These Zucchini Muffins are perfect for meal prep. You can bake a batch on the weekend and enjoy fresh muffins throughout the week. They’re great for a grab-and-go breakfast or for packing in lunchboxes. These zucchini treats are also perfect for things to bake with zucchini when you have an abundance of this summer vegetable.
Banana Zucchini Muffins Ingredients
Here’s what you’ll need to make these Zucchini Muffin Recipes Healthy and delicious:
- 1 medium zucchini, grated (about 1 ½ cups)
- 2 ripe bananas, mashed
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup honey or maple syrup
- 1/4 cup vegetable oil or coconut oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
These simple ingredients come together to create a muffin that’s packed with flavor and nutrients. If you’re looking for more ways to use zucchini, try making Zucchini Bread Recipes for another tasty treat.
How to Make Banana Zucchini Muffins
Making these zucchini muffin recipes is simple! Here’s how to prepare them:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a little oil or cooking spray.
Step 2: Grate the Zucchini
Grate the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean towel or paper towel and squeeze out the excess moisture. This will prevent the muffins from becoming soggy.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Step 4: Combine the Wet Ingredients
In a separate large bowl, mash the bananas with a fork until smooth. Add the eggs, honey or maple syrup, oil, and vanilla extract. Stir well to combine.
Step 5: Add the Zucchini
Fold the grated zucchini into the wet ingredients, ensuring it’s evenly distributed throughout the mixture.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
Step 7: Add Mix-Ins (Optional)
If you want to add walnuts, chocolate chips, or any other mix-ins, fold them into the batter.
Step 8: Scoop and Bake
Scoop the muffin batter into the prepared muffin tin, filling each cup about ¾ of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9: Cool and Serve
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store them in an airtight container for up to a week.
For more muffin-inspired recipes, check out these Things to Bake with Zucchini ideas!
Tips for Perfect Banana Zucchini Muffins
- Squeeze Out the Moisture from the Zucchini: Make sure to squeeze out as much moisture as possible from the zucchini. This will prevent the muffins from becoming too wet and soggy.
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the muffins will be. Make sure to use bananas that are spotty and well-ripened for the best results.
- Customize with Add-ins: Feel free to add your favorite mix-ins such as chocolate chips, raisins, or nuts to make the muffins even more delicious.
- Don’t Overmix the Batter: Overmixing can cause the muffins to be dense. Stir the ingredients gently until just combined for a light, fluffy texture.
Common Mistakes to Avoid in Banana Zucchini Muffins
- Not Draining the Zucchini: If you skip draining the zucchini, your muffins may turn out too soggy. Be sure to remove excess moisture before adding it to the batter.
- Overbaking: Always check the muffins a few minutes before the end of the baking time. Overbaking can result in dry muffins. Remove them from the oven once a toothpick comes out clean.
- Using Unripe Bananas: Unripe bananas are less sweet and less flavorful. Be sure to use ripe, spotty bananas for the best taste.
Zucchini Carrot Oatmeal Muffins Variations & Substitutes
- Make Them Vegan: To make these muffins vegan, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular eggs, and swap the honey for maple syrup.
- Use Gluten-Free Flour: You can use a 1-to-1 gluten-free flour blend to make these muffins gluten-free. Just ensure that the flour you use has the correct binding agents, such as xanthan gum.
- Add a Flavor Twist: Add a teaspoon of ground ginger or a pinch of nutmeg to the batter for a different flavor profile.
Storing and Serving Banana Zucchini Muffins
Store these muffins in an airtight container at room temperature for up to 4-5 days. You can also freeze them for up to 3 months. To thaw, simply leave them at room temperature for an hour or microwave them for a few seconds.
If you’re looking for more healthy dessert options, try making these Zucchini Treats that combine the goodness of vegetables with sweet flavor.
Frequently Asked Questions (FAQ)
Q: Can I make these muffins ahead of time?
A: Yes, you can make them ahead and store them in an airtight container. They’ll stay fresh for a few days or can be frozen for longer storage.
Q: Can I use other vegetables instead of zucchini?
A: Yes! You can substitute zucchini with grated carrots or even sweet potatoes for a different twist on these muffins.
Q: Can I use other sweeteners instead of honey?
A: Yes, you can substitute honey with maple syrup, agave nectar, or coconut sugar for a different flavor.
Conclusion and Call to Action
These Banana Zucchini Muffins are a perfect combination of flavor, texture, and nutrition. Packed with vegetables, sweet bananas, and whole grains, these muffins are a great way to sneak some healthy ingredients into your diet while satisfying your sweet tooth. Share this recipe with friends and family, and don’t forget to explore more Baking Zucchini Recipes for even more delicious ways to enjoy this versatile veggie!
Print
Banana Zucchini Muffins: A Delicious and Healthy Snack or Breakfast
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Banana Zucchini Muffins combine the sweetness of ripe bananas with the moisture of zucchini, creating a soft, fluffy, and nutritious muffin. Perfect for a healthy snack or breakfast, these muffins are packed with flavor and nutrients, making them a great choice for anyone looking to add more veggies to their diet.
Ingredients
- 1 medium zucchini, grated (about 1 ½ cups)
- 2 ripe bananas, mashed
- 1 ½ cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil or coconut oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat Your Oven: Preheat to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Grate the Zucchini: Grate the zucchini and squeeze out excess moisture using a towel or paper towel.
- Mix the Dry Ingredients: In a bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
- Mix the Wet Ingredients: In a separate bowl, mash the bananas. Add eggs, honey, oil, and vanilla, then stir well.
- Combine the Ingredients: Stir the grated zucchini into the wet ingredients, then add the wet mixture to the dry ingredients and mix until just combined.
- Add Optional Mix-Ins: Fold in walnuts, chocolate chips, or other mix-ins if desired.
- Scoop and Bake: Spoon the batter into the muffin tin, filling each cup 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Grate the Zucchini Finely: The finer the zucchini, the smoother your muffin texture will be.
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the muffins will be.
- Don’t Overmix: Stir the ingredients gently until just combined to ensure soft, fluffy muffins.
- Customize with Add-ins: Add raisins, nuts, or even chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
