//Zucchini Banana Muffins

Zucchini Banana Muffins

Preheat your oven for a family favorite recipe for extra-moist Zucchini Banana Muffins starring overripe bananas and shredded zucchini.

Muffin tin with homemade Zucchini Banana Muffins

I’m lucky that my boys have palates as big as their appetites, and they’ll eat (almost) anything I put in front of them. But that doesn’t mean that it’s easy to get them to eat their vegetables on a consistent basis.

Although I’m always up for a challenge, Zucchini Banana Muffins help take a bit of pressure off when it comes to getting in our daily dose of veggies!

Box grater and shredded zucchini on cutting board

While zucchini is often spiralized as a low carb substitute for pasta, this recipe is pure carb perfection. Instead of using zucchini to take something away, it’s adding moisture into a favorite baked good.

Glass bowl containing shredded zucchini, chopped pecans and muffin batter

Finely shredded zucchini, which is barely noticeable, is folded into a tried and true buttermilk banana bread recipe that can be bulked up with your choice of chopped nuts and/or chocolate chips.

Muffin tin lined with paper filled with batter

The result is golden brown, super moist Zucchini Banana Muffins that are perfect for an afternoon pick-me-up, breakfast on-the-go or afternoon snack.

Muffin tin with freshly baked easy Zucchini Banana Muffins

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Zucchini Banana Muffins

  • 2
    cups
    all-purpose flour
  • 3/4
    cup
    sugar
  • 3/4
    teaspoon
    baking soda
  • 1
    teaspoon
    ground cinnamon
  • 1/2
    teaspoon
    kosher salt
  • 3
    very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 1/4
    cup
    buttermilk or buttermilk substitute
  • 2
    large eggs, beaten lightly
  • 6
    Tablespoons
    butter, melted and cooled
  • 1 1/2
    teaspoons
    vanilla extract
  • 2
    medium zucchini
  • 1
    cup
    chopped nuts, such as walnuts or pecans (optional)

Preheat the oven to 350ºF. Line two muffin tins with a total of 16 paper cups. (Alternately, grease 16 muffin cups with cooking spray.)

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.

In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.

Shred the zucchini on the small hole of a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.

Fold the zucchini and chopped nuts (optional) into the batter. 

Divide the batter among the muffin tin cups, filling each about 3/4 full. 

Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.

Nutrition Facts

Zucchini Banana Muffins

Amount Per Serving

Calories 166
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 32mg11%

Sodium 176mg8%

Potassium 173mg5%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 230IU5%

Vitamin C 6mg7%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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