Banana Zucchini Muffins: Moist, Healthy, and Flavor-Packed
Soft, tender, and packed with wholesome goodness, banana zucchini muffins are the perfect combination of indulgence and nutrition. The natural sweetness of ripe bananas blends effortlessly with the subtle moisture and mild flavor of zucchini, creating muffins that are flavorful yet light. These muffins are a versatile treat, ideal for breakfast on the go, a nutritious snack, or even a guilt-free dessert.
Incorporating vegetables like zucchini into baked goods is an easy way to boost fiber and vitamins without compromising taste. Banana zucchini muffins are a crowd-pleaser for both kids and adults, with a delicate crumb and a hint of natural sweetness. The aroma of ripe bananas and lightly toasted muffins wafting from the oven makes them irresistible even before tasting.
Ingredients Needed
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Ripe Bananas (mashed) | 2 medium | 210 kcal |
| Zucchini (grated) | 1 cup | 20 kcal |
| Whole Wheat Flour | 1 ½ cups | 600 kcal |
| All-Purpose Flour | ½ cup | 225 kcal |
| Brown Sugar | ½ cup | 415 kcal |
| Eggs | 2 large | 140 kcal |
| Unsweetened Applesauce | ¼ cup | 25 kcal |
| Baking Powder | 1 ½ tsp | 6 kcal |
| Baking Soda | ½ tsp | 0 kcal |
| Cinnamon | 1 tsp | 6 kcal |
| Salt | ¼ tsp | 0 kcal |
| Vanilla Extract | 1 tsp | 12 kcal |
| Optional: Walnuts or Chocolate Chips | ½ cup | 400 kcal |
Step-by-Step Cooking Instructions
1: Preheat and Prepare Pan
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2: Mix Wet Ingredients
In a large bowl, mash the ripe bananas. Add eggs, applesauce, and vanilla extract, mixing until smooth.
3: Prepare Zucchini
Grate zucchini and gently squeeze out excess moisture if very watery. Fold it into the wet mixture.
4: Combine Dry Ingredients
In a separate bowl, whisk together whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
5: Mix Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Stir until just combined. Overmixing can make muffins dense.
6: Add Optional Ingredients
If desired, fold in chopped walnuts or chocolate chips.
7: Fill Muffin Cups
Spoon batter evenly into muffin cups, filling each about ¾ full.
8: Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9: Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Customizing the Recipe
- Add Texture: Incorporate nuts, chocolate chips, or dried fruits for extra flavor and crunch.
- Make it Vegan: Replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use plant-based milk if needed.
- Reduce Sugar: Swap half the brown sugar with maple syrup or coconut sugar for a natural sweetness.
- Spice it Up: Add a pinch of nutmeg, ginger, or allspice along with cinnamon.
- Boost Nutrition: Mix in chia seeds, flaxseed meal, or oats for extra fiber and omega-3s.
Nutritional Information (Per Muffin)
| Nutrient | Amount per Muffin |
|---|---|
| Calories | ~138 kcal |
| Carbohydrates | 27g |
| Protein | 3g |
| Fat | 3g |
| Fiber | 2g |
| Sugar | 12g |
Bananas and zucchini provide natural moisture and essential nutrients, while whole wheat flour adds fiber, making these muffins a more wholesome choice compared to standard muffins.
Serving Suggestions
- Enjoy warm with a spread of almond or peanut butter.
- Pair with a cup of tea or coffee for breakfast.
- Slice and top with yogurt and fresh berries for a healthy snack.
- Serve as a dessert with a drizzle of maple syrup or honey.
Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months.
Banana Zucchini Muffins: Moist, Healthy, and Flavor-Packed
12 muffins
servings15
minutes20
minutes138
kcalIngredients
2 medium ripe bananas, mashed
1 cup grated zucchini
1 ½ cups whole wheat flour
½ cup all-purpose flour
½ cup brown sugar
2 large eggs
¼ cup unsweetened applesauce
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
1 tsp vanilla extract
Optional: ½ cup walnuts or chocolate chips
Directions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients: In a large bowl, mash bananas. Add eggs, applesauce, and vanilla extract, mixing until smooth.
- Prepare Zucchini: Grate zucchini and gently squeeze out excess moisture. Fold into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Mix Batter: Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
- Add Optional Ingredients: Fold in walnuts or chocolate chips if desired.
- Fill Muffin Cups: Spoon batter evenly into muffin cups, filling about ¾ full.
- Bake: Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Video
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas with brown spots work best.
Grate Zucchini Finely: Finely grated zucchini blends seamlessly into the batter, keeping muffins moist without a strong veggie flavor.
FAQs
1. Can I make banana zucchini muffins without eggs?
Yes! You can use a vegan substitute like flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water per egg) or chia eggs. This keeps the muffins moist and works well for a vegan version.
2. Do I need to peel the zucchini?
No need to peel the zucchini. The skin is soft and adds extra fiber and nutrients. Just grate it finely and gently squeeze out excess water if it’s very watery.
3. Can I use all-purpose flour instead of whole wheat flour?
Yes, but using only all-purpose flour will make the muffins lighter and less hearty. Whole wheat flour adds texture, fiber, and a subtle nutty flavor.
4. How do I keep the muffins moist?
Grated zucchini and ripe bananas naturally add moisture. Avoid overbaking, and check with a toothpick—when it comes out clean or with a few crumbs, the muffins are done.
5. Can I add mix-ins like chocolate chips or nuts?
Absolutely! Chocolate chips, walnuts, pecans, or dried fruits are perfect additions. Fold them in gently at the end to avoid overmixing the batter.
Conclusion
Banana zucchini muffins are a delicious way to enjoy a healthy treat that feels indulgent. Moist, naturally sweet, and packed with fiber and nutrients, they work perfectly for breakfast, snacks, or a light dessert. With simple ingredients, easy steps, and versatile options for customization, these muffins are a must-bake for any kitchen.
