Let’s let some fruit and veggies in on the fun with these impossibly soft and tender cinnamon kissed Banana Zucchini Muffins. They’re fluffy and flavorful!
Why is it that whenever I buy enough bananas for the family they end up snubbed and spotty on the counter, but when I only buy two for myself suddenly everyone wants a banana?
I’m contemplating buying a bunch and only putting two on the counter at a time while hiding the rest, but then I wouldn’t have any leftover for banana muffins and THAT would be a travesty.
Since zucchini season is in full force around here, I have a surplus of zucchini to go with my banana smorgasboard.
Combining them in these baller breakfast muffins was a total no-brainer and the results were AMAZING!
I told my daughter the flecks of green are zucchini sprinkles, basically nature’s funfetti, and she happily dove in despite the green. She wound up adoring them!
So much, in fact, that we’ve made these banana zucchini muffins 4x already and they’re promptly devoured each time. Clearly y’all need this recipe too!
These delicious dairy-free muffins are are made with pantry staples that most of us always keep on hand anyways, plus one medium 8 or 9-inch zucchini, 2 super spotty ripe bananas, and 2 large eggs.
I like to use avocado oil for my muffins as a healthier option; but if you typically bake with vegetable or canola oil, you are welcome to use those instead.
Banana Zucchini Muffins
These muffins come out so SOFT and pillowy. I’m talking cupcake soft!
The zucchini is a great way to sneak in some extra fiber and vitamins but it’s completely undetectable taste-wise. All you’ll taste is the wonderful medley of banana and cinnamon. They’re so utterly delicious.
Finely grating the zucchini is totally key here! It allows you to easily squeeze out the water from the zucchini and also helps hide it within tender delicate crumb of the muffins.
This rockin’ recipe yields 12 fabulously fluffy muffins.
Banana Zucchini Muffins
Ingredients
- 2 cups finely grated zucchini (from an 8-9 inch squash)
- 2 very ripe bananas (1 cup mashed)
- 2 large eggs
- 1 cup avocado oil or vegetable oil
- 2 tsp pure vanilla extract
- 1 cup granulated sugar (200 grams)
- 2 cups all-purpose flour (240 grams)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1-2 tsp cinnamon sugar (optional topping)
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with parchment paper liners.
- Onto a clean dish towel, finely shred zucchini (skin-on) using the side of the box grater with the smaller holes. I keep the stem on as a handle to hold while grating then discard ot at the end.
- Wrap the towel around the grated zucchini and squeeze out the excess water over the sink. Set aside.
- In a large mixing bowl, add the peeled bananas and mash with a fork. Add eggs, oil, vanilla and sugar. Mix well with a metal whisk. Stir in the zucchini and set aside.
- In a medium bowl whisk the flour, cinnamon, baking powder, baking soda, and salt together then gently pour over wet ingredients.
- Stir together until just combined.
- Optional: allow batter to sit in the mixing bowl for 10-15 minutes for extra rise and fluff factor! I try to always including this step when I make muffins.
- Divide batter between lined muffin cups until a little over ¾ the way full, adding approx. ⅓ cup of batter for each muffin. I like to use a large cookie scoop for quick and easy batter transfer.
- Optional: sprinkle the tops with cinnamon sugar before baking. I love the texture and flavor this adds!
- Bake for 24-26 minutes, depending on oven temperament and type of pan used. Tops should be rounded and golden brown and an inserted toothpick will contain some crumbs, but no wet batter.
- Let muffins sit in the pan for 10 minutes then transfer to a wire rack to fully cool. Enjoy!
Notes
Nutrition
Recipe adapted from the amazing Amanda at I Am Baker. I’m dying to try her Lemon Crumb Bars next time I have a bunch of lemons on hand. Yum!
Q: Can i make this recipe in a 8×8 square pan?
You absolutely can! To mix things up I’ve made a “snack cake” inspired version of this recipe simply by baking it in my 8×8 brownie pan, just like I do with my cornbread. It came out so fluffy!
I baked mine in a light aluminum square pan lined with parchment paper at 350 degrees F for 45 minutes.
It takes longer than the muffins to bake but is much faster than baking in a loaf pan.
Craving chocolate? I make the most scrumptious Triple Chocolate Banana Zucchini Bread this time of year when we have oodles of zucchini on hand. Gotta love when you can stuff fruit and veggies into your dessert and the result is totally delicious!
If you get a chance to try these tasty dairy-free banana zucchini muffins, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
“Fruits and vegetables in one muffin. Amazing! We feel younger (and heappier) now. Thank you for the amazing treats. They are so good!” ★★★★★ review via my adorable next door neighbors
Questions & Reviews
Love this so much!!
So happy to hear it! Thank you Lea!!!
I am trying these but want to use walnuts also. Would I alter anything or just add a half cup?
Hi Sarah! No alterations needed – just add half a cup of chopped walnuts and you’re good to go! For extra flavor and crunch you can even lightly toast them first before adding them. I have done this the last few times I’ve used walnuts in baking and it’s SO delicious if you have time for the extra step!
Excellent recipe. Followed your instructions about leaving the batter 10-15 minutes and they are so fluffy!
Made 12 muffins because I liked them big 😉
Very tasty, moist muffins. (I had enough batter for 18 muffins.)
Ahh yay! So glad you enjoyed them, Lee!