Banana Zucchini Muffins are tender, sweet, and packed with flavor! Made with ripe banana, zucchini, Greek yogurt, oats, and less sugar than most muffins.
author’s note
The Muffins My Kids Inhale!
I’m always looking for ways to sneak extra fruits and veggies into my recipe. It’s something my mom always did, and besides always having produce to use up, it’s a fun way to get a few extra fruits and veggies into my kids’ day, haha!
Whether it’s my mini meatloaf recipe, sloppy joes, or these very banana zucchini muffins, they’ve all got a few hidden fruits or veggies tucked inside, and honestly, they only make the recipes better. Seriously, these are some of my kids’ favorites!
And with less sugar than most bakery-style muffins, I feel really good about serving these to my kids. Which is good because they absolutely inhale them, haha!
Ingredients In Banana Zucchini Muffins
| Ingredient | Let’s Chat About It |
|---|---|
| Banana | Use a very ripe banana with lots of brown spots for the best sweetness and flavor. |
| Zucchini | Grate on the small holes of a grater and squeeze out some moisture so the muffins don’t get wet or heavy. |
| Greek yogurt & coconut oil | Let the coconut oil cool before mixing so it doesn’t clump when added to the yogurt and egg. |
| Oat flour & all-purpose flour | Blend oats into a flour-like consistency before adding. |
| Cinnamon, honey & brown sugar | Use fresh, soft brown sugar for extra tender banana zucchini muffins. |
How To Make Banana Zucchini Muffins
- Prep: Heat oven, prep muffin pan, grate zucchini, and mash banana.
- Mix Wet: Whisk wet ingredients until smooth.
- Mix Dry: Stir together dry ingredients.
- Combine: Fold together gently.
- Bake: Fill pan and bake.
Featured Comment
“Love, love, love the texture of these muffins!! And they taste wonderful too. This recipe is definitely a keeper!”
– Paula
the cook’s Notes
My Top Tips
- Cool on a rack: move muffins to a wire rack so steam can escape and bottoms stay from getting damp.
- Mash bananas smooth: Beat bananas with electric hand mixers to ensure you don’t end up with chunks of bananas in the muffins.
- Shred zucchini small: Use the small holes on a grater so it blends nicely into the batter.
Quick Tip
A good muffin tin makes a world of difference. This one is a reliable and I’ve never had issues with the muffins sticking or releasing cleanly.
Storage
Once completely cooled, store Banana Zucchini Muffins in an airtight container at room temperature. They’re best enjoyed within 1 to 3 days.
Freeze: Let muffins cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw: Let sit at room temperature or warm a frozen muffin in the microwave.
Use Banana Or Zucchini Leftovers:
Desserts
Healthy Banana Muffins
Desserts
Zucchini Bread Recipe
Desserts
Banana Cupcakes
Dinner
Zucchini Squash Pasta
