You won’t stop at one with these healthy banana zucchini muffins! They’re naturally sweetened with ripe bananas and include healthier swaps like coconut oil, almond milk and shredded zucchini. The perfect moist and fluffy summer muffin recipe!
Why Make These Muffins?
No added sugar – thanks to the sweetness from the extra ripe bananas not added sugar is necessary in these muffins!
Source of veggies – Looking to use up that extra zucchini? Don’t sleep on these zucchini muffins! Zucchini shreds are a great way to add vegetables to your baked goods!
Kid Friendly! – My toddler loves these zucchini banana muffins! They’re a great way to get some extra veggies in her diet and she doesn’t even know she’s eating them.
Ingredients Needed
- All-Purpose Flour – I use all-purpose white flour in this recipe but feel free to replace with whole wheat flour if preferred.
- Baking soda – for rise.
- Cinnamon and salt – this helps to amp up flavor.
- Bananas – Ideally extra ripe which means they should be brown and spotty!
- Melted coconut oil – you can also use melted butter if you’re not dairy-free. I melt mine in the microwave.
- Vanilla extract – for flavor but omit if you don’t have any.
- Almond milk – feel free to use any dairy or non-dairy milk in place.
- Egg – I have not tried to make this recipe with an egg substitute.
- Zucchini – you’ll grate your zucchini (use a microplane or box grater) and then place it in paper towel or a dish towel and squeeze to remove excess moisture. You’ll want to get out all of the liquid otherwise your batter will be too wet and won’t bake well.
How to Make Banana Zucchini Muffins
STEP 1: COMBINE DRY INGREDIENTS
Line a muffin tin with muffin liners. In a medium bowl combine flour, baking soda and salt.
STEP 2: COMBINE WET INGREDIENTS
In a large bowl mix mashed bananas with coconut oil. Add in vanilla, almond milk and egg and combine well.
STEP 3: STIR IN ZUCCHINI
Slowly stir dry ingredients in wet ingredients until just combined. Fold in grated zucchini.
STEP 4: BAKE MUFFINS
Divide batter evenly into muffin pan. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready. Allow to cool in tin for 20 minutes before removing to cool completely on a cooling rack.
Recipe Tip
Add chocolate chips – I love adding chocolate chips to these banana zucchini muffins. You’ll want to use roughly a 1/3-1/2 cups of chocolate chips.
Stir in walnuts – for a little crunch that tastes delish add in a 1/3-1/2 cup of chopped walnuts or another nut of choice (pecans work great too!).
FAQs:
Unfortunately, no they are not. You could replace the all-purpose flour with gluten-free flour or for a gluten-free and grain-free option check out these grain-free chocolate zucchini muffins.
I haven’t tried replacing the egg with a vegan substitute so I’m unsure if that will work. They are dairy-free and vegetarian.
Yes. This step is super important. After grating the zucchini make sure you squeeze out all the liquid. If you don’t, your muffins will be too wet and won’t bake properly.
Most likely, yes! I just havent tried it myself. For a delicious zucchini banana bread option check out this recipe made with oat flour.
Storage Instructions
Let these banana zucchini muffins cool completely before placing them in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to store for longer.
To freeze: Store in a single layer in a large ziploc or freezer bag (you may need to use more than one bag). Remove from freezer a few hours before eating to bring to room temperature.
More Healthy Muffin Recipes
Banana Zucchini Muffins
You won’t stop at one with these healthy banana zucchini muffins! They’re naturally sweetened with ripe bananas and include healthier swaps like coconut oil, almond milk and shredded zucchini. The perfect moist and fluffy summer muffin recipe!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Bake
- Diet: Vegetarian
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 3 large extra ripe bananas, mashed
- 1/4 cup coconut oil (or butter), melted
- 1 tsp vanilla extract
- 1 cup almond milk
- 1 large egg
- 1 large zucchini, grated and squeezed of all excess liquid
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners or silicone cups.
- In a medium bowl combine flour, baking soda and salt.
- In a large bowl mix mashed bananas with coconut oil.
- Add in vanilla, almond milk and egg and combine well.
- Slowly stir dry ingredients in wet ingredients until just combined.
- Fold in grated zucchini.
- Divide batter evenly into muffin pan.
- Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready.
- Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.
- Store in an airtight container for up to 3 days or see instructions above for freezing.
