Zucchini-Banana Muffins are the best of both worlds! Blending the amazing mild flavor and nutritional benefits of zucchini with sweet bananas, these muffins are out-of-this-world good! They’re moist, have a touch of cinnamon, and are a great way to use up all that zucchini. I love these for breakfast or as a snack, and with so much banana-y goodness, your kids are sure to love them, too!
These Zucchini-Banana Muffins are incredible, and I love that they’re a great way to sneak in some extra veggies. This is an easy muffin recipe, and they bake up so nice and golden brown and delicious.
Regular zucchini muffins can have a grassy flavor, but a touch of banana adds natural sweetness and flavor that really comes through! I also love the combination of spices in these muffins. The cinnamon adds a touch of warmth that pairs well with both the zucchini and the banana, and the cardamom adds another layer of subtle flavor that ties it all together.
If you’ve got a bumper crop of zucchini or have some overripe bananas, then these muffins are just begging to be made! I often make a double batch of these muffins and freeze some for later. They make an easy and delicious breakfast on the go, or I’ll add them to brunch boards for a simple but tasty addition. See all my pairing suggestions below.
Why I love this recipe
- These are easy and forgiving muffins, and you can easily double the recipe.
- They freeze like a dream and are great for lunchboxes or grab-and-go breakfasts.
- You can make jumbo or even mini muffins – just adjust the cooking time accordingly.
Gather these ingredients
- Shredded zucchini – You’ll need 2 medium-sized zucchini.
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground cardamom
- Granulated sugar
- Brown sugar
- Eggs – At room temperature.
- Oil – Any neutral flavored cooking oil.
- Vanilla extract – Pure or artificial vanilla is fine.
- Bananas – You’ll need 2 super-ripe bananas.
How to make the best Zucchini-Banana Muffins
- Preheat your oven to 350-F and prepare a standard muffin pan with large cupcake liners or spray it with non-stick cooking spray.
- Shred the zucchini with a cheese grater. Lay the shredded zucchini on paper towels or a clean kitchen towel and press down to remove any excess water. Set this aside.
- Combine the flour, baking soda, baking powder, cinnamon, cardamom, and salt in a large bowl until well-mixed.
- Peel and mash the bananas with a fork.
- Combine the bananas, the white and brown sugars, eggs, oil, and vanilla in another large bowl. Mix until well combined.
- Add the dry ingredients to the banana mixture, and mix well. It’s OK to have some lumps.
- Stir in the shredded zucchini and mix until well blended.
- Fill the cupcake liners ⅔ full, then bake until the tops are rounded and golden brown.
- Serve warm, and enjoy!
Tips & substitutions
- No cardamom? You can use ½ teaspoon of ground nutmeg instead.
- Don’t overmix the batter – there will be lumps from the bananas, so don’t worry if the batter is lumpy.
- Let the eggs come to room temperature before mixing. This will reduce the baking time but don’t worry if your eggs are cold, they may just need another minute or two to cook.
- Test the muffins with an inserted toothpick to see if they’re baked. If there’s goo on the toothpick, they need more time. If there are just a few clingy crumbs, then they’re cooked, and you can take them out of the oven.
I love muffins! Not only are they the perfect portable food – making them great for breakfasts on-the-go or easy lunches – but they are also a terrific snack. They work with meals, too. I love pairing these easy Zucchini-Banana Muffins with a bowl of chilled soup in the summer or a heartier noodle soup if it’s cooler. These muffins are also perfect with salads or as a part of a bigger brunch board.
Keep your muffins in an airtight container on the counter in a cool spot in the kitchen for 1-2 days, or if you want to keep them longer, freeze them. Package them in freezer-safe containers or plastic bags, and freeze them for up to a month. Then, just thaw and enjoy!
Check out these awesome muffin recipes while you’re here
- Pumpkin Cranberry Muffins
- Chocolate Raspberry Oatmeal Muffins
- Buttermilk Raisin Bran Muffins
- Apple Butter Muffins
Get the Recipe:
Zucchini Banana Muffins
- 2 cups shredded zucchini, about 1½ medium zucchini
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mashed bananas, about 2 ripe bananas
- Preheat oven to 350°F and prepare a muffin pan with large cupcake liners.
- Grate (shred) zucchini, using a cheese grater. Lay the shredded zucchini on a paper towel or a clean towel and press down/squeeze out any excess water. Set aside.
- In a large bowl add the flour, baking soda, baking powder, cinnamon, cardamom, and salt.
- On a dinner plate, mash the bananas with a fork.
- In a large bowl, add the bananas, both sugars, eggs, oil, and vanilla. Stir until combined.
- Add in the dry ingredients, and mix well (it’s okay for the batter to be a little lumpy).
- Stir in the shredded zucchini and mix until incorporated.
- Fill the cupcake liners ⅔ full. You can use a scoop or a large spoon.
- Bake for 25 minutes, or until tops are rounded and golden brown.
- Serve warm and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...