Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that leftover zucchini. These muffins are bursting with flavorful banana and cinnamon. You won’t even taste the zucchini!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 14
Ingredients
2cups(260g)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground cinnamon
⅓cup(80ml)canola, or vegetable oil
¾cup(157g)light brown sugar, packed
1 ½cups(345g)pureed ripe banana, about 3 bananas
2teaspoonsvanilla extract
2large eggs, room temperature
1cup(145g)grated zucchini, about 1 medium zucchini
Preheat the oven to 425° Spray 14 muffin cups with cooking spray or line with paper liners; set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Stir with a whisk to combine. Make a well in the center; set aside.
In a separate bowl or large liquid measuring cup, whisk the oil, sugar, banana, and vanilla together until well combined. Add the eggs and whisk to combine. Stir in the zucchini.
Pour the mixture into the center of the dry ingredients. Use a silicone spatula to fold the batter together just until the dry ingredients are moistened.
Spoon the batter into the prepared muffin pan; filling each cup ⅔ full. Top each with a banana chip if desired.
Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Take care to not overbake as this will cause the muffins to dry out.
Remove the muffins from the pan immediately and cool for 10 minutes before serving.
Notes
Oil: I don’t recommend substituting as this will compromise the muffin’s texture.
Banana: You can mash the bananas with a fork, but I find the texture of the muffin is best when the banana is pureed until completely smooth. I like to use an emulsion blender for this.
Zucchini: A box grater works best for shredding the zucchini.
Muffin liners: I’ve found that these muffins tend to stick to some paper liners. If this is what you plan to use, I recommend lightly spraying the liners with nonstick spray. Then use a small pastry brush to swirl the oil all around the bottom and up the sides of the liners.
Make ahead tip
Muffins will stay fresh for up to 3 days stored in an airtight container at room temperature or up to 1 week stored in the refrigerator.
They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. You may wish to warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.
Mix it up!
Whisk 3-4 tablespoons of unsweetened cocoa powder into the dry ingredients.
Instead of adding a banana chip on top, sprinkle the batter with coarse sugar. As the muffins bake, the sugar melts slightly, creating a lovely crunchy texture on top.
Use ½ cup melted unsalted butter in place of oil.
Mix in ½ – ⅔ cup of chopped nuts. Use any that you prefer!
To Make Zucchini Banana Bread: Spread prepared batter into a greased 9×5 inch loaf pan. Bake at 350°F for 40 to 50 minutes. Tent loosely with aluminum foil if the top is getting too brown during baking. Bake times will vary so keep a close eye on the bread. It’s done when a toothpick inserted into the center comes out with a few moist crumbs. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.