Moist & Flavorful Banana Zucchini Muffins
These Banana Zucchini Muffins are a comforting, easy, and incredibly quick bake, perfect for busy mornings or an abundance of garden zucchini. They are moist, tender, and a guaranteed crowd-pleaser, with a hint of warm spices and a secret veggie addition.
Equipment
- 12-cup muffin tin
- Paper liners
- Medium-sized bowl
- Large bowl
- Whisk
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 cup granulated sugar
- 0.25 cup packed brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup grated zucchini squeezed of excess moisture
- 0.5 cup chopped walnuts or chocolate chips optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
- Step 2: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
- Step 3: In a larger bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well combined.
- Step 4: Crack the eggs into the sugar and oil mixture, adding them one at a time and beating well after each addition. Stir in the vanilla extract.
- Step 5: Mix in the mashed bananas and the grated zucchini (ensure excess moisture has been squeezed out) until just combined. Do not overmix.
- Step 6: Gradually add the dry ingredients from the first bowl into the wet mixture. Stir gently until just combined; a few lumps are fine. Avoid overmixing to keep muffins tender.
- Step 7: If adding walnuts or chocolate chips, gently fold them into the batter now.
- Step 8: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Step 9: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Step 10: Let muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store completely cooled muffins in an airtight container at room temperature for up to 3-4 days (a paper towel can help absorb moisture). For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature or warm gently to serve. The golden rule for muffins is to not overmix the batter, as this can lead to tough muffins. Always use ripe bananas for maximum sweetness and moisture, and be sure to squeeze out excess moisture from the grated zucchini to prevent soggy muffins.