Banana Zucchini Bread Muffins

Are you struggling to get your family excited about healthy snacks? Fear not! Our Banana Zucchini Bread Muffins are here to save the day. These little treats are not only scrumptious but also packed with nutrients thanks to their secret ingredient—zucchini! Imagine biting into a warm, moist muffin that reminds you of the sweet taste of freshly baked banana bread, while also delivering a dose of veggies. What could be better for a busy family’s snack time?

Did you know that zucchini is a fantastic ingredient when it comes to baking? It adds moisture and richness without overpowering the flavor. The combination of bananas and zucchini makes for a fluffy and tender muffin that your kids will devour, making it seem like you’re indulging them when, in reality, you’re adding healthy goodness to their diet. If you’ve tried my Blueberry Oat Muffins before, you’ll love the simplicity and flavor of these Banana Zucchini Bread Muffins too. Ready to give them a whirl? Let’s dive in!

What are Banana Zucchini Bread Muffins?

Banana Zucchini Bread Muffins—what a mouthful! But, you know what they say, “the more, the merrier!” This delightful combination is a harmonious blend of two beloved baked goods: banana bread and zucchini bread. Ever thought about why they have such whimsical names? To be quite honest, it’s all about capturing the best of both worlds! Who wouldn’t be intrigued by a dessert that involves both bananas and zucchini? Light and fluffy, with just the right hint of sweetness, these muffins are perfect for breakfast, a mid-day snack, or even dessert! And let’s keep it real; the way to a person’s heart is indeed through their stomach—so don’t hesitate, give these muffins a try and watch hearts (and appetites) flutter!

Why You’ll Love These Banana Zucchini Bread Muffins

So, why should you make these Banana Zucchini Bread Muffins a regular recipe in your kitchen arsenal? First and foremost, the beautiful combination of flavors gives these muffins their standout quality. Rich banana and moist zucchini work together to create a muffin that’s reminiscent of your childhood favorites.

Secondly, making these muffins at home is incredibly cost-effective! Buying store-bought muffins can quickly add up, but these homemade goodies are easy on the wallet. Just think of how many you can whip up with these simple ingredients—it’s a win-win!

Lastly, the nourishing toppings and ingredients make these muffins extra special. If you’re feeling adventurous, try adding walnuts or chocolate chips to customize your muffins. They’re just as delightful as my classic Carrot Muffins, but with a unique twist that everyone will love. Ready to bake up a storm? Let’s go!

How to Make Banana Zucchini Bread Muffins

Quick Overview

Making Banana Zucchini Bread Muffins is a breeze! With a preparation time of only about 20 minutes, you’ll soon have a delicious batch of muffins ready to enjoy. These easy-to-follow steps will lead you to a moist, flavorful treat that is not only satisfying but also guilt-free!

Key Ingredients for Banana Zucchini Bread Muffins

Here’s what you’ll need to get started on these delightful muffins:

• 1 cup grated zucchini (about one medium zucchini)
• 2 ripe bananas, mashed
• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup sugar (can reduce to 1/3 cup for less sweetness)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup all-purpose flour
• Optional: 1/2 cup chopped walnuts or chocolate chips

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Prepare the zucchini: Grate the zucchini and use a clean kitchen towel or paper towel to squeeze out excess moisture. This keeps your muffins from becoming too soggy.
3. Mix wet ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, sugar, and vanilla extract. Mix until smooth and well-combined.
4. Add zucchini: Fold the grated zucchini into the banana mixture, ensuring it’s evenly distributed.
5. Combine dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
6. Combine wet and dry: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing, which can lead to dense muffins.
7. Add extras: If desired, fold in walnuts or chocolate chips at this stage.
8. Fill muffin tins: Spoon the batter into your prepared muffin tins, filling each liner about 2/3 full.
9. Bake: Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool down: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

What to Serve Banana Zucchini Bread Muffins With

While these muffins are fantastic on their own, pairing them with a few delightful options can elevate your snack time! Consider serving them alongside a steaming cup of coffee or tea for a relaxing break. You might also try complementing the muffins with a dollop of yogurt or a side of fresh fruit. A light sprinkle of powdered sugar on top can make them feel even more special. Explore other breakfast or snack ideas on our blog to create a well-rounded meal!

Top Tips for Perfecting Banana Zucchini Bread Muffins

• Ensure your bananas are ripe and mushy: The riper the bananas, the sweeter and more flavorful your muffins will be.
• Don’t skip squeezing the zucchini: Removing excess moisture helps maintain the texture of the muffins.
• Experiment with spices: Adding nutmeg or ginger can give your muffins a unique flavor boost!
• Storage notes: If you want to save some for later, they freeze beautifully!

Storing and Reheating Tips

These muffins can be stored at room temperature for up to three days in an airtight container. If you want to keep them longer, you can freeze them for up to three months. To reheat, simply pop them in the microwave for 15-20 seconds, or you can place them in the oven at 350°F (175°C) for about 10 minutes to get that freshly baked feel. Enjoy!

With these Banana Zucchini Bread Muffins, you are not just baking; you’re creating a delightful treat that everyone will love. Give this simple and scrumptious recipe a try today and enjoy the smiles they bring to your table! Happy baking!

Banana Zucchini Bread Muffins

These scrumptious muffins are a delightful combination of banana and zucchini that are moist, fluffy, and healthy, making them perfect for snack time or breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 2 pieces ripe bananas, mashed Ensure they are ripe for better sweetness.
• 1/3 cup melted coconut oil or vegetable oil
• 1/2 cup sugar Can reduce to 1/3 cup for less sweetness.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon

Main Ingredients

• 1 cup grated zucchini About one medium zucchini. Squeeze out excess moisture.
• optional 1/2 cup chopped walnuts or chocolate chips For added flavor and texture.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. Grate the zucchini and squeeze out excess moisture using a clean towel.

Mixing

1. In a large bowl, combine the mashed bananas, melted coconut oil, sugar, and vanilla extract. Mix until smooth.
2. Fold the grated zucchini into the banana mixture.
3. In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. If desired, fold in walnuts or chocolate chips.

Baking

1. Spoon the batter into muffin tins, filling each liner about 2/3 full.
2. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins at room temperature for up to three days, or freeze for up to three months. To reheat, microwave for 15-20 seconds or oven for 10 minutes at 350°F (175°C).