I’m inspired by the simple magic of turning my garden’s bounty into treats. Using ripe bananas, freshly grated zucchini, brown sugar and walnuts, these Banana Zucchini Muffins combine everyday goodness with a hint of unexpected flavor. They remind me how simple ingredients can create a delightful, fresh snacking option.

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I recently experimented in my garden and ended up with something refreshingly different: Banana Zucchini Muffins that are surprisingly versatile. I started with 1 cup mashed ripe bananas and 1 cup grated zucchini, making sure not to squeeze out all that natural moisture that gives the muffins a unique texture.

Mixing in 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, and a dash of salt, I then blended in 1/2 cup brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to create a balanced flavor profile. I tossed in 1/2 cup chopped walnuts to add a bit of crunch, but that’s totally optional.

These muffins fit in perfectly with other fresh and easy recipes like zucchini bread muffins or even clean zucchini muffins. If you’re eager to try an easy, healthy twist on a classic dessert, you might wanna give these Banana Zucchini Muffins a try.

Why I Like this Recipe

I really love this recipe for so many reasons. First off, I like how the combination of mashed bananas and grated zucchini creates a moist and flavorful muffin that is really different from your usual banana bread. It feels like I’m sneaking in some veggies without even noticing it.

Another thing I adore is the simplicity of the recipe. It’s not too complicated and the instructions are easy enough to follow even when I’m in a rush. I can easily throw together the wet and dry ingredients without having to worry about too many steps.

Also, the texture is just perfect with that optional crunch from the walnuts. I enjoy that little surprise in every bite that gives me a mix of soft muffin and bits of crunchiness. It makes the whole experience even more enjoyable.

Lastly, there’s this fresh vibe when I use garden-fresh ingredients such as zucchini. It reminds me of summer holidays and adds an extra burst of flavor that makes these muffins so special.

Ingredients

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Mashed ripe bananas are naturally sweet, high in fiber, and keep muffins super moist.
Grated zucchini brings vitamins and extra moisture, making muffins tender and healthier.
Brown sugar adds a caramel sweetness that balances savory and natural flavors nicely.
All-purpose flour creates structure and offers carbs for a satisfying soft crumb texture.
A large egg helps bind ingredients and adds protein, ensuring a smooth batter.
Chopped walnuts contribute a crunchy texture and healthy fats, though they’re totally optional.
Baking soda lightly lifts the muffins, preventing them from being too dense.

Ingredient Quantities

1 cup mashed ripe bananas (about 2-3 bananas)

1 cup grated zucchini (lightly packed, dont squeeze out all the moisture)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup brown sugar

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional, if you like a bit of crunch)

How to Make this

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1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it well.

2. In a large bowl, mix together 1 cup mashed ripe bananas, 1 cup grated zucchini (don’t squeeze out all the moisture), 1/2 cup brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.

3. In another bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

4. Slowly stir the dry ingredients into the wet mixture just until everything is moistened. Be careful not to overmix cause that can make the muffins tough.

5. If you like a bit of crunch, fold in 1/2 cup chopped walnuts.

6. Spoon the batter into the prepared muffin cups, filling them about 2/3 full.

7. Give the tin a little shake to even out the batter and smooth the tops with the back of a spoon.

8. Place the tin in the oven and bake for about 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for 5 minutes.

10. Transfer them to a wire rack to cool completely, and then enjoy these refreshing banana zucchini muffins!

Equipment Needed

1. Oven – you need an oven to bake, preheat it to 350°F before you start
2. Muffin tin – lined with paper liners or greased, so the muffins dont stick
3. Large mixing bowl – to mix together the wet ingredients like mashed bananas, grated zucchini, brown sugar, oil, egg, and vanilla
4. Smaller mixing bowl – for combining the dry ingredients such as flour, baking soda, baking powder, and salt
5. Measuring cups and spoons – for accurate amounts of all ingredients, including spices and liquids
6. Grater – to grate the zucchini, keeping in mind not to squeeze out all the moisture
7. Fork or potato masher – to mash the ripe bananas until smooth
8. Spoon or spatula – for stirring the mixture and smoothing out the muffin tops
9. Wire cooling rack – to let the muffins cool properly after baking
10. Toothpick or cake tester – to check the muffins for doneness before taking them out of the oven

FAQ

Question: What does the grated zucchini add to the muffins?

Answer: It adds moisture and a slight veggie flavor that makes the muffins extra moist without overpowering the banana taste.

Question: Can I use super ripe bananas for this recipe?

Answer: Yup, super ripe bananas are perfect because they mash easily and bring more natural sweetness to the muffins.

Question: How do I know when the muffins are done baking?

Answer: Just poke a toothpick in the center, and if it comes out clean you know they are ready.

Question: Can I freeze the muffins if I dont finish them all?

Answer: Yes, you can freeze them after they cool down completely. Just store in an airtight container and they should stay good for up to 3 months.

Question: What if I dont have walnuts, can I leave them out?

Answer: Sure you can leave them out, or swap them with another nut like pecans if you prefer a crunch in your muffins.

Banana Zucchini Muffins Recipe Substitutions and Variations

You can swap the mashed bananas with unsweetened applesauce (about 3/4 cup) if you’re looking for a milder flavor.
If zucchini is hard to find, try using 1 cup of grated carrot instead for a slightly sweeter twist.
You can switch the all-purpose flour with whole wheat flour for a healthier, nuttier flavor, though the texture might be a bit heartier.
Instead of vegetable oil, melted coconut oil makes a great substitute, adding just a hint of tropical taste.
If walnuts arent your cup of tea, chopped pecans work pretty well or you can simply leave them out for a nut-free option.

Pro Tips

1. Make sure your bananas are really ripe and mushy, it helps boost the flavor and makes the batter smoother.
2. When you grate the zucchini, be careful to not squeeze out too much of its natural juices as that moisture keeps the muffins nice and tender.
3. Mix the wet and dry ingredients gently. Overmixing can make the muffins turn out tough so stop as soon as the flour is just incorporated.
4. If you’re tossing in walnuts for that extra crunch, fold them in right at the end so they don’t break down too much in the batter.

Banana Zucchini Muffins Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I'm inspired by the simple magic of turning my garden's bounty into treats. Using ripe bananas, freshly grated zucchini, brown sugar and walnuts, these Banana Zucchini Muffins combine everyday goodness with a hint of unexpected flavor. They remind me how simple ingredients can create a delightful, fresh snacking option.

Servings

servings

Calories

239

kcal

Equipment: 1. Oven – you need an oven to bake, preheat it to 350°F before you start
2. Muffin tin – lined with paper liners or greased, so the muffins dont stick
3. Large mixing bowl – to mix together the wet ingredients like mashed bananas, grated zucchini, brown sugar, oil, egg, and vanilla
4. Smaller mixing bowl – for combining the dry ingredients such as flour, baking soda, baking powder, and salt
5. Measuring cups and spoons – for accurate amounts of all ingredients, including spices and liquids
6. Grater – to grate the zucchini, keeping in mind not to squeeze out all the moisture
7. Fork or potato masher – to mash the ripe bananas until smooth
8. Spoon or spatula – for stirring the mixture and smoothing out the muffin tops
9. Wire cooling rack – to let the muffins cool properly after baking
10. Toothpick or cake tester – to check the muffins for doneness before taking them out of the oven

Ingredients

1 cup mashed ripe bananas (about 2-3 bananas)
1 cup grated zucchini (lightly packed, dont squeeze out all the moisture)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional, if you like a bit of crunch)

Directions

Preheat your oven to 350°F and line a muffin tin with paper liners or grease it well.
In a large bowl, mix together 1 cup mashed ripe bananas, 1 cup grated zucchini (don’t squeeze out all the moisture), 1/2 cup brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
In another bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Slowly stir the dry ingredients into the wet mixture just until everything is moistened. Be careful not to overmix cause that can make the muffins tough.
If you like a bit of crunch, fold in 1/2 cup chopped walnuts.
Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
Give the tin a little shake to even out the batter and smooth the tops with the back of a spoon.
Place the tin in the oven and bake for about 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Transfer them to a wire rack to cool completely, and then enjoy these refreshing banana zucchini muffins!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.