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Banana Zucchini Muffins

Banana zucchini muffins with golden, domed tops and moist banana flavor studded with green zucchini specks. Made as easy banana muffins by stirring just-until-combined batter, then baking until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Banana Zucchini Muffins
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 2 ripe bananas, mashed
  • 2 eggs
  • 0.25 cup brown sugar, packed
  • 0.25 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips (optional)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners; set the tray on the counter so it’s ready for batter.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly speckled. Use a whisking motion so the leaveners and spices distribute through the flour.
Mix wet ingredients
  1. Mash ripe bananas until smooth, then stir in eggs, brown sugar, melted coconut oil, and vanilla extract. Mix until glossy and fully combined with no large banana lumps.
Combine batter
  1. Add the wet mixture to the dry ingredients and stir until just combined. Stop mixing as soon as you no longer see dry flour to keep the muffins tender.
  2. Fold in grated zucchini and walnuts or chocolate chips if using. Mix gently so the green zucchini shreds stay evenly distributed.
Bake
  1. Divide batter evenly among muffin cups, filling each about ¾ full; tap the pan lightly to level the tops.
  2. Bake at 350°F for 20–22 minutes until golden and a toothpick inserted in the center comes out clean. Watch for domed tops and lightly browned edges.
Cool
  1. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack. The crumb should firm up while still warm.

Notes

For best texture, squeeze the grated zucchini until fairly dry so the batter bakes up domed instead of gummy. Store in an airtight container in the fridge for up to 4 days or freeze up to 2 months. For a lower-sugar option, reduce brown sugar to 3 tbsp and use unsweetened chocolate chips if adding them.