Description
These banana zucchini muffins are soft, moist, and naturally sweetened with ripe bananas and cozy cinnamon. Packed with hidden veggies, they’re a kid-friendly, freezer-ready snack that’s perfect for breakfast, lunchboxes, or an afternoon pick-me-up—no butter or fancy ingredients needed!
Ingredients
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2 cups shredded zucchini (260g)
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2 cups all-purpose flour (256g)
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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1 cup granulated sugar (200g)
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2 large eggs, room temperature
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1 cup vegetable oil (218g)
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2 teaspoons vanilla extract
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2 ripe bananas, mashed (240g)
Instructions
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Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
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Grate zucchini and squeeze out excess moisture using a clean towel.
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In a large bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
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In another bowl, mash bananas and mix in sugar, eggs, oil, and vanilla until smooth.
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Gradually stir dry ingredients into wet. Do not overmix.
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Fold in shredded zucchini gently and evenly.
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Divide batter evenly into muffin cups (about 1/3 cup each).
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Bake for 22–26 minutes or until tops are golden and a toothpick comes out clean.
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Cool in pan briefly, then transfer to a wire rack.
Notes
Do not peel zucchini; skin softens during baking.
Use overripe bananas for better texture and natural sweetness.
Add-ins like chopped walnuts or chocolate chips can be added (limit to 1/2–3/4 cup).
Muffins freeze well; wrap individually for grab-and-go convenience.
Great way to sneak veggies into picky eaters’ diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack / Breakfast
- Method: Baked
- Cuisine: American