Moist Zucchini Banana Muffins: A Delicious Way to Start Your Day!
By Jason Griffith
What do you get when you combine the best of a classic banana bread with the hidden goodness of garden-fresh zucchini? These incredibly moist and flavorful Zucchini Banana Muffins! Spiced with warm cinnamon and naturally sweetened by ripe bananas, these muffins are a delightful treat that’s perfect for breakfast on the go, a comforting snack, or a sweet addition to any brunch spread. They’re easy to make, incredibly satisfying, and a fantastic way to use up that abundant summer zucchini!
Why I Love This Recipe
I’m always looking for ways to sneak extra vegetables into my family’s diet, especially when they’re as delicious as these muffins! What I absolutely adore about this Zucchini Banana Muffin recipe is its perfect balance of sweetness, spice, and tender moisture. The bananas bring a natural sweetness and incredible tenderness, while the zucchini contributes unseen moisture, making these muffins incredibly soft and never dry. The cinnamon adds that warm, inviting aroma that makes your kitchen smell like a bakery. Plus, they come together in one bowl, making cleanup a breeze. These muffins are truly a win-win!
Ingredients:
- 2 cups shredded zucchini (about 1 ½ medium zucchini)
- 2 cups all-purpose flour (256 g)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 cup vegetable oil (218 g)
- 2 teaspoons vanilla extract
- Optional additions: ½ cup chocolate chips, ½ cup chopped walnuts or pecans
Swaps and Notes
- Zucchini: Make sure to squeeze out as much excess moisture as possible from the shredded zucchini. This is key to preventing soggy muffins.
- Bananas: Use very ripe bananas (with brown spots) for the best flavor and natural sweetness.
- Oil: Vegetable oil contributes to the muffins’ moist texture. You can use other neutral oils like canola or sunflower oil. Melted coconut oil (cooled) can also be used for a slight tropical hint.
- Spices: Feel free to adjust the cinnamon to your taste. A pinch of nutmeg or allspice could also be added for a warmer spice blend.
- Sweetener: You can slightly reduce the granulated sugar if your bananas are exceptionally ripe and sweet, or if you prefer a less sweet muffin.
- Flour: For a slightly healthier twist, you can substitute up to ½ cup of the all-purpose flour with whole wheat flour.
- Mix-ins: The recipe is fantastic as is, but feel free to add chocolate chips, chopped nuts (walnuts or pecans), or even dried cranberries with the zucchini for extra flavor and texture.
Directions:
1. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This makes clean-up a breeze and helps prevent sticking.
2. Prepare Zucchini: Grab a clean kitchen towel or several layers of paper towels. Place the 2 cups of shredded zucchini in the center and give it a really good squeeze to remove any excess moisture. You’ll be surprised how much liquid comes out! Set the squeezed zucchini aside for later. This step is crucial for perfectly moist, not watery, muffins.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until everything is nicely combined and evenly distributed.
4. Combine Wet Ingredients: In a separate, medium-sized bowl, mix together the 2 ripe mashed bananas, 1 cup granulated sugar, 2 large eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract. Whisk until you have a smooth and creamy mixture.
5. Mix Wet and Dry: Pour the wet mixture from the separate bowl into the dry ingredients in the large mixing bowl. Gently stir with a spatula or wooden spoon until just combined. Do not overmix; a few lumps in the batter are totally okay and actually help keep muffins tender! Overmixing develops gluten, which can lead to tough muffins.
6. Fold in Zucchini (and Optional Mix-ins): Carefully fold in the squeezed, shredded zucchini, gently stirring it throughout the batter until evenly distributed. If you’re adding optional chocolate chips or nuts, fold them in now as well.
7. Fill Muffin Liners: Scoop about ⅓ cup of batter into each prepared muffin liner, filling them up nicely to about two-thirds full.
8. Bake: Pop the muffin tin into the preheated oven and bake for 22–26 minutes, or until a wooden toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, but no wet batter. The tops should be golden brown and spring back when gently pressed.
9. Cool: Let the muffins cool in the muffin pan for about 10 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and prevents them from sticking to the liners.
Enjoy these tasty muffins—your kitchen will smell amazing!
Tips for Success
- Squeeze Zucchini Dry: This is the #1 tip for preventing soggy muffins. Don’t skip it!
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don’t Overmix: Overmixing is the enemy of tender muffins. Mix wet and dry ingredients just until combined. Lumps are fine!
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag, which can compact it and lead to too much flour.
- Test for Doneness: A toothpick test is the most reliable way to check if muffins are baked through.
- Cooling Time: Let them cool in the pan briefly to set, then transfer to a wire rack to prevent soggy bottoms.
Serving Suggestions and Pairings
These Zucchini Banana Muffins are delightful on their own, but here are some ideas to make them even more special:
- Breakfast Staple: Perfect with your morning coffee or tea.
- Snack Time: A great grab-and-go snack for school or work.
- Topping Ideas: Serve warm with a pat of butter, a drizzle of honey, or a dollop of cream cheese frosting (like a simple version from the Cream Cheese Squares recipe).
- Brunch Spread: A welcome addition to any brunch buffet.
- For more comforting baked goods and sweet treats, check out:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- These Old-School No-Bake Cookies Never Fail Me (and I’ve Made Them 100 Times)
Storage and Leftover Tips
Zucchini Banana Muffins stay moist and delicious, making them great for meal prep or enjoying over several days.
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3-4 days. To prevent sogginess, you can place a piece of paper towel at the bottom of the container.
- Refrigeration: For longer storage, or if your kitchen is very warm, store them in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before eating.
- Freezing: Muffins freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then transfer them to a freezer-safe zip-top bag. They can be frozen for up to 3 months. Thaw at room temperature for a few hours, or warm gently in the microwave or oven.
Final Thoughts
These Moist Zucchini Banana Muffins are a fantastic way to enjoy the bounty of summer zucchini in a sweet, comforting, and utterly delicious package. They’re easy to whip up, fill your home with an irresistible aroma, and are perfect for any time you crave a wholesome yet indulgent treat. Get ready to fall in love with your new favorite muffin!
How do you like to use up your summer zucchini in baking, or what’s your go-to muffin flavor? Share your tips and feedback in the comments below, and don’t forget to follow Chefmaniac for more delightful and easy recipes!
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