I’m sharing my Banana Zucchini Muffins, packed with cinnamon, ripe banana, and shredded zucchini, made in one bowl and easy to keep in the fridge or freezer.

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I make these Cinnamon Zucchini Banana Muffins whenever I want breakfast that actually feels like a treat without the drama. They cram mashed ripe banana and grated zucchini into a tender, slightly spiced crumb, and somehow it all comes together like magic.

They keep beautifully in the fridge or freezer, so I bake a batch, stash them away, and then forget until I’m starving. Every time I bite one there’s a little surprise of texture that makes me wonder how something so easy got so addictive.

I know I sound dramatic but it’s true. Banana Zucchini Muffins

Ingredients

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Ripe bananas add sweetness and moistness, they also pack potassium.
Grated zucchini keeps texture tender, adds fibre and mild veggie freshness.
Warm cinnamon gives cozy spice and aroma, enhances the banana flavor.
Brown sugar gives caramel notes and moist crumb, a little extra sweetness.
Eggs bind ingredients and add protein, but you can swap for flax.
Greek yogurt adds tang and protein, applesauce keeps fat lower.
Vegetable or coconut oil keeps muffins moist and tender, watch portions.
Chopped nuts add crunch and healthy fats, chips or raisins add sweetness.

Ingredient Quantities

1 1/2 cups all purpose flour (about 190 g)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1/3 cup vegetable oil or melted coconut oil

1/3 cup plain Greek yogurt or unsweetened applesauce

1 teaspoon vanilla extract

1 cup mashed ripe banana, about 2 medium

1 cup grated zucchini, about 1 medium

1/2 cup chopped walnuts or pecans (optional)

1/4 cup raisins or chocolate chips (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease the cups and set aside.

2. Grate 1 cup zucchini (about 1 medium). If you want less soggy muffins, squeeze the grated zucchini lightly in a clean towel or paper towels to remove excess moisture, but dont squeeze it bone dry.

3. In a large bowl whisk together 1 1/2 cups all purpose flour (about 190 g), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg (optional). Tip: spoon the flour into the cup and level it for accurate measuring.

4. Add 1/2 cup packed light brown sugar and 1/4 cup granulated sugar to the dry mix, then stir in 2 large eggs, 1/3 cup vegetable oil or melted coconut oil, 1/3 cup plain Greek yogurt or unsweetened applesauce, and 1 teaspoon vanilla extract. Mix until just combined.

5. Fold in 1 cup mashed ripe banana (about 2 medium) until the batter is uniform but dont overmix; a few streaks of flour are okay.

6. Gently fold in the grated zucchini and 1/2 cup chopped walnuts or pecans (optional) and 1/4 cup raisins or chocolate chips (optional). If the batter seems too thick, stir in 1 tablespoon extra yogurt or applesauce.

7. Use an ice cream scoop or two spoons to divide batter among the muffin cups, filling each about three quarters full. Sprinkle a little extra cinnamon or coarse sugar on top if you like.

8. Bake 18 to 22 minutes, rotating the pan halfway through if your oven is uneven, until tops are golden and a toothpick inserted in the center comes out with just a few crumbs. Dont overbake or they will be dry.

9. Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely. Store in the fridge up to 5 days or freeze in a sealed bag up to 3 months. Reheat frozen muffins in the microwave 20 to 40 seconds or in a 325°F oven until warm.

Equipment Needed

1. Oven (preheat to 350°F)
2. 12-cup muffin tin, plus paper liners or cooking spray
3. Box grater (for the zucchini)
4. Measuring cups and spoons, and a kitchen scale if you want exact grams
5. Large mixing bowl and a whisk
6. Rubber spatula or wooden spoon for folding
7. Ice cream scoop or two spoons to portion batter
8. Wire cooling rack and a toothpick to test doneness

FAQ

Q: Can I freeze these muffins?

A: Yes, totally. Cool them, wrap each in plastic wrap or place in an airtight container, freeze up to about 3 months. Thaw at room temp or warm in a 325 F oven for 10 to 15 minutes and they taste almost fresh.

Q: My muffins came out soggy in the middle, what went wrong?

A: Most likely too much moisture or underbaking. Squeeze excess liquid from the grated zucchini in a clean towel before folding it in, dont overmix the batter, and make sure the oven is fully preheated so they bake through.

Q: Can I swap ingredients like yogurt, oil or flour?

A: Yes, to some degree. Plain yogurt can be applesauce for lower fat, vegetable oil can be melted coconut oil, and you can try a cup for cup gluten free flour but results may be a bit denser and you might need an extra egg or a binder like xanthan gum.

Q: How can I make these muffins vegan?

A: Replace eggs with flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg), use applesauce or a plant yogurt, and use oil. Texture may be slightly different but still yummy.

Q: How do I know when muffins are done?

A: Insert a toothpick in the center, it should come out with a few moist crumbs not wet batter. Tops should be golden and spring back when lightly pressed.

Q: Can I leave out the nuts or raisins and add chocolate chips instead?

A: Yep, go for it. Omit nuts or raisins if you want, stir in chocolate chips instead. If you add very wet mix ins soak them a bit first or pat dry so batter doesnt get too watery.

Cinnamon Zucchini Banana Muffins Recipe Substitutions and Variations

Flour: Swap the 1 1/2 cups (190 g) all purpose for 190 g whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin. Or use a 1-to-1 gluten free all purpose blend (same volume); if the blend has no xanthan gum add about 1/4 tsp xanthan per cup to help the texture.
Sugars: Instead of the 1/2 cup brown + 1/4 cup granulated you can use 3/4 cup coconut sugar 1:1. Or use 2/3 to 3/4 cup maple syrup or honey but cut other liquids by about 1 to 2 tbsp and lower oven temp by 25°F since liquid sweeteners brown faster, and watch the tops. If using a syrup add a pinch (about 1/8 to 1/4 tsp) baking soda to balance acidity.
Oil: Replace the 1/3 cup vegetable or melted coconut oil with 1/3 cup unsweetened applesauce, 1/3 cup mashed avocado, or 1/3 cup melted butter. Applesauce gives a moister, denser crumb, avocado keeps it rich and healthy tasting, butter makes it richer. If you use applesauce you might want to trim a little sugar cause it adds sweetness.
Eggs: For the 2 large eggs try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes), or use 1/2 cup additional mashed banana or 1/2 cup applesauce. Flax eggs give better structure, extra banana or applesauce will make them denser and sweeter so consider lowering the sugar a bit.

Pro Tips

– Toast the nuts first, even 5 minutes in a skillet makes them pop with more flavor, then chop and fold in. Toasting also helps them stay crunchy instead of going soggy in the muffin.

– Let the grated zucchini sit salted for 10 minutes, squeeze lightly in a towel and dont wring it out all the way. Too wet and the batter gets limp, too dry and the muffins go dry, its a balance so eyeball it.

– Use very ripe bananas for sweeter, moister muffins; if yours are only slightly ripe, microwave them 20-30 seconds to soften and bring out the sugars. Also scoop batter into cups and tap the pan once to get rid of big air pockets before baking.

– Cool completely before storing, put a paper towel on top of the muffins in the container to absorb extra moisture, and freeze singles in a sealed bag so you can reheat just one. Reheat in a toaster oven or 325 degree oven for best texture, microwave makes them soft but fast if you are impatient.

Cinnamon Zucchini Banana Muffins Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Banana Zucchini Muffins, packed with cinnamon, ripe banana, and shredded zucchini, made in one bowl and easy to keep in the fridge or freezer.

Servings

servings

Calories

242

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 12-cup muffin tin, plus paper liners or cooking spray
3. Box grater (for the zucchini)
4. Measuring cups and spoons, and a kitchen scale if you want exact grams
5. Large mixing bowl and a whisk
6. Rubber spatula or wooden spoon for folding
7. Ice cream scoop or two spoons to portion batter
8. Wire cooling rack and a toothpick to test doneness

Ingredients

1 1/2 cups all purpose flour (about 190 g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup vegetable oil or melted coconut oil
1/3 cup plain Greek yogurt or unsweetened applesauce
1 teaspoon vanilla extract
1 cup mashed ripe banana, about 2 medium
1 cup grated zucchini, about 1 medium
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins or chocolate chips (optional)

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease the cups and set aside.
Grate 1 cup zucchini (about 1 medium). If you want less soggy muffins, squeeze the grated zucchini lightly in a clean towel or paper towels to remove excess moisture, but dont squeeze it bone dry.
In a large bowl whisk together 1 1/2 cups all purpose flour (about 190 g), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg (optional). Tip: spoon the flour into the cup and level it for accurate measuring.
Add 1/2 cup packed light brown sugar and 1/4 cup granulated sugar to the dry mix, then stir in 2 large eggs, 1/3 cup vegetable oil or melted coconut oil, 1/3 cup plain Greek yogurt or unsweetened applesauce, and 1 teaspoon vanilla extract. Mix until just combined.
Fold in 1 cup mashed ripe banana (about 2 medium) until the batter is uniform but dont overmix; a few streaks of flour are okay.
Gently fold in the grated zucchini and 1/2 cup chopped walnuts or pecans (optional) and 1/4 cup raisins or chocolate chips (optional). If the batter seems too thick, stir in 1 tablespoon extra yogurt or applesauce.
Use an ice cream scoop or two spoons to divide batter among the muffin cups, filling each about three quarters full. Sprinkle a little extra cinnamon or coarse sugar on top if you like.
Bake 18 to 22 minutes, rotating the pan halfway through if your oven is uneven, until tops are golden and a toothpick inserted in the center comes out with just a few crumbs. Dont overbake or they will be dry.
Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely. Store in the fridge up to 5 days or freeze in a sealed bag up to 3 months. Reheat frozen muffins in the microwave 20 to 40 seconds or in a 325°F oven until warm.

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.