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Banana Zucchini Muffins

Banana zucchini muffins with golden, domed tops and tender banana flavor, plus green zucchini speckles throughout. The batter bakes until a toothpick comes out clean for moist, lightly caramelized edges.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Flour mixture
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet mixture
  • 2 ripe bananas mashed until smooth
  • 2 eggs
  • 0.25 cup brown sugar packed
  • 0.25 cup coconut oil melted
  • 1 tsp vanilla extract
Add-ins
  • 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 until the oven is fully heated and the liners sit snugly in each cup.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined in both color and texture.
Mix the batter
  1. Mash the ripe bananas until smooth, then stir in eggs, brown sugar, melted coconut oil, and vanilla extract until glossy and uniform.
  2. Pour the wet mixture into the dry ingredients and stir until just combined, stopping as soon as no dry streaks remain.
  3. Fold in grated zucchini and walnuts or chocolate chips if using until the batter looks speckled and the add-ins are evenly dispersed.
Bake
  1. Divide the batter evenly among muffin cups, filling each about ¾ full so domes can rise above the liner.
  2. Bake for 20–22 minutes at 350°F until golden and a toothpick inserted in the center comes out clean.
  3. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack so the bottoms don’t steam and soften.

Notes

Pro tip: squeeze the grated zucchini very dry (press it firmly in a clean kitchen towel) so the muffins set up without turning gummy. Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days; freeze up to 2 months (wrap individually). For a dairy-free swap, keep the recipe as-is since it already uses coconut oil; for a nut-free option, use chocolate chips instead of walnuts.