All Recipes Banana Zucchini Muffins

Banana Zucchini Muffins are a great way to use up that last bit of zucchini as we enter into the Fall months. These are really the best Banana Zucchini Muffins ever! While these are the best Banana Zucchini Muffins ever, I also have a Best Zucchini Bread recipe you should try!

I love the fall season, and there is nothing better than enjoying a cup of coffee or tea with a muffin on a cool, crisp morning. These Banana Zucchini Muffins are extra large in size, which gives you an excuse to enjoy your morning a little longer! Plus, they really are so moist and delicious, you will want to savor it as long as possible!

This Banana Zucchini Muffins recipe is similar to my Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting (Say that one eight times fast…). You will notice there is no frosting on these muffins-they are perfect as it. And, they really are pretty simple to make!

Easy Zucchini Banana Muffins Recipe

I can’t seem to give up the zucchini season quite yet. They are such a wonderful vegetable to use in baking, and I think more people are finally jumping on the ‘zucchini in baking’ bandwagon.

You would never know there’s zucchini in these muffins if it wasn’t for the green bits. I know some people aren’t anxious to eat desserts with zucchini in it, but this is a must-try. There is no noticeable flavor and it adds something fantastic to the final product. There are a couple of tricks to making the most of your zucchini in your recipe:

You will want to make sure you allow the muffins to cool completely. Just wrap the Banana Zucchini Muffins tightly with aluminum foil or plastic freezer wrap and place them in a heavy-duty freezer bag. If you prefer not to use foil directly on your muffins, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.

Banana Zucchini Bread Muffins Recipe

To thaw muffins, take them out of the freezer and set them on the counter. Allow them to reach room temperature before you take them out of their packaging. They will re-absorb some of their moisture this way.

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a muffin! These are the BEST Banana Zucchini muffins I have ever tried!

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @ and use the hashtag #YouAreBaker.

Easy, Healthy Zucchini Muffins

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.Zucchini Banana Muffins are super moist with loads of flavor. The perfect way to use up all that leftover zucchini. These muffins are bursting with flavorful bananas and cinnamon. You won’t even taste the zucchini!

I love “sneaking” zucchini into baked goods. These chocolate zucchini cupcakes and classic zucchini bread are just a couple of examples of this. But I also love banana muffins.

That’s exactly what happened here and these zucchini banana muffins are the absolute best way to use up leftover zucchini. I think you’ll love these as much as I do!

Healthy Banana Zucchini Muffins

They bake up soft, spongy, and not overly sweet! The best part is you can’t even taste the zucchini and wouldn’t even notice it unless you see the little green specks in the muffin.

To store: Place them in an airtight container and keep them at room temperature for up to 3 days or in the refrigerator for up to 1 week.

No, not with this recipe. The liquid to dry ratio is specifically formulated with all-purpose flour. You may wish to make my whole wheat banana muffins instead. Simply add 1 cup of finely shredded zucchini to the batter.

Easy Vegan Zucchini Muffins.

Yes! Use a greased 9×5 inch loaf pan and bake at 350°F for 40 to 50 minutes. Tent loosely with aluminum foil if the top is getting too brown during baking.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Banana:You can mash the bananas with a fork, but I find the texture of the muffin is best when the banana is pureed until completely smooth. I like to use an emulsion blender for this.

Zucchini Banana Blueberry Muffins

Muffin liners:I’ve found that these muffins tend to stick to some paper liners. If this is what you plan to use, I recommend lightly spraying the liners with nonstick spray. Then use a small pastry brush to swirl the oil all around the bottom and up the sides of the liners.

To Make Zucchini Banana Bread:Spread prepared batter into a greased 9×5 inch loaf pan. Bake at 350°F for 40 to 50 minutes. Tent looselywith aluminum foil if the top is getting too brown during baking. Bake times will vary so keep a close eye on the bread. It’s done when a toothpick inserted into the center comes out with a few moist crumbs.Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.These easy Banana Zucchini Muffins are moist, fluffy, and just the right amount of sweet! I find that you can always use significantly less sugar that a traditional muffin recipe and still get the sweetness and taste you love. If you’re a fan of banana bread and zucchini bread, you’re going to absolutely love the flavor mashup in these muffins. They come together super quickly with just a few common ingredients and the results are

Healthy Zucchini Muffins With Yogurt

I prefer making muffins rather than loaves because they’re already perfectly portioned and easy to grab and go for breakfast or a snack. Plus, my almost-four-year-old loves eating muffins (even ones with vegetables in them). These lightened up Banana Zucchini Muffins are just 123 calories or 4 WW Points each (5 Points each if following the diabetic Weight Watchers program). To view your current WW Points for this recipe and track it in the WW app or site, click here!

I love how easily these Banana Zucchini Muffins come together, and they’re great to bake once and eat all week! I’ve also frozen them very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them all together in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating. I love having a freezer full of muffin options at my disposal at breakfast time!

Looking for more tasty varieties of lightened up muffin recipes? Check out my Morning Glory Muffins, Strawberry Rhubarb Muffins, Carrot Muffins, Chocolate Raspberry Muffins, Apple Cinnamon Muffins, Banana Blueberry Muffins, Pumpkin Zucchini Muffins, and more in the Muffins section of my recipe index!

Banana Zucchini Oatmeal Muffins

These easy, lightened up Banana Zucchini Muffins are a moist, fluffy flavor mashup. If you love banana bread and zucchini bread, these are for you1

Nutrition Information per (1 muffin) serving: 123 calories, 21 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 194 mg sodium (from myfitnesspal.com)