Moist Banana Zucchini Muffins make a great, healthy Summer breakfast! These muffins are filled with bananas, zucchini, cinnamon, nutmeg and lightly sweetened with brown sugar.
I could always go for more recipes with banana in them!
When the season hits, give me ALL the zucchini recipes!
With a plethora of zucchini always at hand from my garden, we get bored with the same recipes over and over. I like to have plenty of zucchini recipes in my recipe stash.
Of course, often times I’m baking with zucchini. Something like Zucchini Bread Breakfast Cookies, Zucchini Bread, and Zucchini Oat Pancakes. But, just because zucchini is in it doesn’t mean it’s healthy.
These Banana Zucchini Muffins change all that. They’re made with less butter and lightly sweetened with brown sugar (or coconut sugar), as they utilize mostly banana and zucchini for sweetness and moisture.
I like to add cinnamon and nutmeg for a little spiced flavor too. You can’t have zucchini without cinnamon involved (unless maybe there’s chocolate!).
I love making these for my family. My kids go crazy for banana muffins, so any version of them are sure to disappear quickly.
These Banana Zucchini Muffins are fast to make and made in only one bowl. They’re moist, banana & zucchini-filled, tall and fluffy muffins that are perfect for busy families!
Let’s chat about the ingredients in these muffins.
First, to make them gluten-free be sure to use a gluten-free all purpose flour blend. If you don’t need them to be, you can use regular flour. I also like to make these with a blend of part oat flour (1 cup) and part gluten-free all purpose flour (3/4 cup) sometimes, for my love of oat flour.
To make these Banana Zucchini Muffins dairy-free, be sure to use either coconut oil or a dairy-free butter alternative stick, as well as dairy-free milk (I like almond milk best, but oat milk should also work).
If you don’t like using brown sugar, you can use coconut sugar in it’s place. You can also try and make these muffins with about 1/3 cup of maple syrup or honey instead, but they will be a little more dense that way.
Be sure to use really spotty overripe, brown bananas! The more brown spots they have, the sweeter they will be. Which, in turn, will give you more banana flavor too.
And, of course, let’s talk zucchini.
I recommend shredding your zucchini in a food processor for a quick shred. You could also shred it by hand. After shredding your zucchini, measure out the amount you’ll need (1 cup). Place your cup in between a couple paper towels, in a thin, even layer, and pat them dry.
It sounds odd to squeeze the extra moisture out of the zucchini. But, guess what? Every zucchini is different. So, the moisture in zucchini is unreliable. By squeezing most of the moisture out, you’re ensuring you get a more consistent muffin every time you make this recipe.
After you’ve squeezed and patted it mostly dry, add it to your batter and fold it in. Easy peasy!
These Banana Zucchini Muffins are a lightly sweetened, healthy and simple breakfast. But, maybe you want something a little… extra? Try:
- Chocolate chips (1/2-3/4 cup)
- Walnuts or pecans (1/2 cup)
- Sprinkling a cinnamon sugar mixture across the top (I’d recommend 2 tbsp sugar and 1/2 tsp cinnamon)
I like to leave them as is, and top them with a little peanut butter. My kids love cinnamon sugar and chocolate chips, but they’ll eat them any way I make them really. 🙂
Fluffy, moist muffins for breakfast?! Sign me up. These Banana Zucchini Muffins are a simple recipe that’s a staple for busy families. Make them Sunday, for breakfast for the week ahead!
And after you make them, let me know what you think! Leave a comment and rating, below, and/or tag me on Instagram in a picture of your creation. I love to hear from you all!
- 1/4 cup butter, softened (or coconut oil, for dairy-free)
- 1/2 cup brown sugar (or coconut sugar)
- 1 cup overripe banana, mashed
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour (or regular flour)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup zucchini, shredded (squeezed and patted dry)
To begin, preheat your oven to 350 and spray a muffin pan with non-stick spray (or line with cupcake liners).
To a large mixing bowl, add your butter and brown sugar and beat together with a mixer till creamy. Add your banana and beat it in. Next, add your milk, vanilla and eggs and mix again briefly till just combined.
To the same bowl, add your flour, cinnamon, nutmeg, baking soda, and salt and stir everything together till you have a smooth muffin batter. Add your zucchini to the batter and gently fold it in.
Fill each muffin tin about 2/3 way full with batter. Bake in the oven for 22-25 minutes, or till the top is springy and a toothpick inserted comes out clean.
Let cool, then devour!
Stored in an airtight container in the fridge, these muffins should last about a week.