Go Back

Banana Zucchini Muffins

Banana zucchini muffins with a golden, domed top and tender crumb, made by folding in squeezed-dry zucchini for moisture without sogginess. The ripe banana flavor shines through, and the edges lightly caramelize as they bake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
cinnamon
  • 1 tsp cinnamon
salt
  • 0.25 tsp salt
ripe bananas
  • 2 ripe bananas mashed until smooth
eggs
  • 2 eggs
brown sugar
  • 0.25 cup brown sugar packed
coconut oil
  • 0.25 cup coconut oil melted
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1 cup zucchini grated and squeezed dry
walnuts or chocolate chips
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan

Method
 

Prep and mix the dry ingredients
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners, so the muffins bake evenly from the start.
  2. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt in a bowl until the spices are evenly dispersed.
Mix the wet ingredients and combine
  1. Mash ripe bananas until smooth, then stir in eggs, brown sugar, melted coconut oil, and vanilla extract until glossy and well combined.
  2. Add the wet mixture to the dry ingredients and stir until just combined, leaving some streaks to prevent tough muffins.
  3. Fold in grated zucchini and walnuts or chocolate chips if using, then stop as soon as the mix looks uniform.
Bake and cool
  1. Divide batter evenly among the muffin cups, filling each about ¾ full for domed tops.
  2. Bake at 350°F for 20–22 minutes until golden and a toothpick inserted in the center comes out clean.
  3. Cool in the pan for 5 minutes so the crumb sets, then transfer to a wire rack to finish cooling.

Notes

For the moistest (not gummy) texture, grate the zucchini and squeeze it very dry before mixing. Store baked muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a lower-sugar swap, use half the brown sugar (and keep the rest the same) to reduce sweetness while maintaining structure.