Our garden is bursting with vegetabbanales so we’re creating lots of easy recipes with our bounty. These banana zucchini muffins recipe is one of our favorites.
We made banana zucchini muffins for dessert tonight because why not??!! I will say that I prefer muffins and/or mini bundts over bread because they get done quicker, are already “cut” into servings, and ensure that the middle is always done. One of the best muffin recipes we have. (affiliate links present)
Banana Zucchini Muffins Healthy
Loaves outsides are always overdone for me in order to get the middle just right. Ok so I got sidetracked, back to our zucchini muffin recipe!
We always seem to have a few brown or browning bananas at the house, that is why I came up with this list of overripe banana recipes a while back. I always revert to easy muffins because loaves take longer to bake.
Banana zucchini muffins baby
If you want to know how long to bake mini muffins you can read this post and do just that. Regular, large or tiny are all delicious and moist.
- Flour
- Baking soda
- Baking Powder
- Zucchini
- Ripe bananas – the browner the better
- Oil
- Eggs
- Sugar
- 1/2 cup Chocolate chips and/or chopped walnuts would be optional
You can bake these in your oven, or make air fryer muffins in just a few minutes. Either way they turn out incredible.
Banana Zucchini Muffins Chocolate
You could add mini chocolate chips into the mix if you wanted to. Do you grow zucchini in your yard?? Are you overwhelmed right about now and need new zucchini recipes? We’re here to help!
We moved recently and have a garden so now we have tons of these green veggies to use too! We’ve always made our zucchini pineapple bread recipe but thought we’d try something new since bananas needed to be used as well. These came out delicious!
THIS is the key to making the best zucchini muffins!
- You MUST eliminate a lot of the moisture created after you’ve shredded it!
- To do this wrap it in a few paper towels and press down.
- If you’re using 1 cup or more fold it up and gently squeeze over your sink.
- You’ll be amazed how much moisture comes out!
If you’ve never incorporated zucchini into recipes it just gives it a nice moistness to it. The flavor isn’t overwhelming at all in my opinion.
Not in the weird way you might think.
- Here’s a tip when baking with it though: remove the moisture and gently fold it into the batter at the end.
After your shredded zucchini is a bit more moisture free you’ll be ready to bake with it.
This is the key to the best moist zucchini bread recipe, and any type of muffins. Believe me, there’s still plenty of moisture inside.
What happens if you don’t reduce the moisture in your zucchini?
- It will weigh down your recipe a lot and it may not rise at all.
- Still, the more you add the more dense your muffins will be. So, if you want them fluffier don’t add quite as much.
Chunky Monkey Banana Zucchini Muffins
2nd tip: Don’t add your shredded zucchini until you’ve mixed together all the other ingredients. This will keep the pieces in tact and won’t release as much moisture into the batter too.
If you’re looking for a few more easy brunch menu ideas these are great!
Interested in a few other breakfast and/or brunch recipes??
- Pumpkin zucchini muffins and our chocolate banana muffins are to die for
- Add another vegetable to the mix with our zucchini carrot muffins too.
- Savory breakfast muffins with leftover ham are yummy
- Rum bundt cake for the holidays
- Sour cream blueberry banana muffins
Then try our Pumpkin banana bread or blender muffins in the morning for breakfast.
Additional add ins:
- Mini chocolate chips (seen below)
- Chopped nuts
- You can add these to our easy banana bread muffins recipe too
Like I said, if you want fluffier muffins decrease the amount of bananas from 3 to 2 and reduce the zucchini to 3/4 of a cup. That way they will rise a bit more as seen here.
My opinion, the recipe as is below is PERFECTION!!
Zucchini Banana Muffins
Time needed: 18 minutes.
Banana Zucchini Muffins
- Prepare
Preheat your oven to 350 degrees. Whisk together your egg, oil, sugar, brown sugar, vanilla and yogurt or sour cream in a bowl. Set aside.
In another bowl mix together your flour, baking soda and powder so they’re combined. Pour this into your egg bowl and gently stir just until combined. Mash your bananas and add to your bowl. - Shred zucchini
Lay out 2 paper towels on the counter and grate your zucchini on top until it looks like you have about a cup. Fold over the paper towel and allow it to absorb the water.
Unfold your paper towel and measure out 1 cup of this shredded zucchini. Add this to your bowl too. Gently fold in your bananas and zucchini. Mix will be lumpy. - Bake
Add muffin papers to your muffin pan and fill 3/4 of the way full until all of your mix is gone. This will make a total of 12 normal sized muffins.
Bake for 18 minutes or until the middle of muffins spring back when gently touched in the center. Do not over bake or they will dry out. - Cool
Remove from oven and take out of pan so they do not continue to bake in hot pan. Put on cooling rack and enjoy warm or cold.
Try our apple carrot muffins next. They combine vegetables and fruit in them too.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Banana Zucchini Muffins
Ingredients
- 1 egg
- 1/3 c oil we used vegetable oil
- 1/4 c sugar white
- 1/2 c brown sugar
- 1/4 c banana yogurt Greek style, could use any whole fat yogurt or sour cream
- 1.5 tsp vanilla
- 1 c all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 c zucchini grated and wrung out in paper towels before measuring
- 3 bananas as brown as possible, mashed
Instructions
- Preheat your oven to 350 degrees. Whisk together your egg, oil, sugar, brown sugar, vanilla and yogurt or sour cream in a bowl. Set aside.
- In another bowl mix together your flour, baking soda and powder so they're combined. Pour this into your egg bowl and gently stir just until combined.
- Mash your bananas and add to your bowl.
- Lay out 2 paper towels on the counter and grate your zucchini on top until it looks like you have about a cup.
- Fold over the paper towel and allow it to absorb the water.
- Unfold your paper towel and measure out 1 cup of this shredded zucchini. Add this to your bowl too.
- Gently fold in your bananas and zucchini. Mix will be lumpy.
- Add muffin papers to your muffin pan and fill 3/4 of the way full until all of your mix is gone. This will make a total of 12 normal sized muffins.
- Bake for 18 minutes or until the middle of muffins spring back when gently touched in the center. Do not over bake or they will dry out.
- Remove from oven and take out of pan so they do not continue to bake in hot pan. Put on cooling rack and enjoy warm or cold.