These Healthy Banana Zucchini Muffins You won’t be able to stop making! They’re naturally sweetened with ripe bananas and include healthier alternatives like coconut oil, almond milk and shredded zucchini. The perfect moist and fluffy summer muffin recipe!
Why make these muffins?
no added sugar – No added sugar needed in these muffins thanks to the extra sweetness of ripe bananas!
Source of vegetables – Want to use up those extra zucchini? Don’t sleep on these zucchini muffins! Shredded zucchini is a great way to add vegetables to baked goods!
Child friendly! – My kids love these Zucchini Banana Muffins! They’re a great way to add some extra veggies to her diet without her even knowing she’s eating them.
Required raw materials
- all purpose flour – I used all-purpose white flour in this recipe, but feel free to substitute whole wheat flour if you prefer.
- baking soda – rise.
- cinnamon and salt – This helps enhance the flavor.
- banana – Ideally extra ripe, which means they should be brown and speckled!
- melted coconut oil – If you’re not dairy-free, you can also use melted cream. I melted mine in the microwave.
- Vanilla extract – Season to taste, but omit if not available.
- almond milk – Feel free to use any dairy or non-dairy.
- Egg – I did not try using egg substitutes for this recipe.
- zucchini – Grate the zucchini (using a microplane or box grater), then place it in a paper towel or dish towel and squeeze to remove excess water. You need to drain off all the liquid, otherwise your batter will be too wet and won’t bake well.
How to Make Banana Zucchini Muffins
Step 1: Mix dry ingredients
Line muffin tins with muffin liners. Combine flour, baking soda, and salt in a medium bowl.
Step 2: Mix wet ingredients
Mix mashed bananas with coconut oil in a large bowl. Add vanilla extract, almond milk and eggs and mix well.
Step 3: Stir in the zucchini
Slowly stir dry ingredients into wet ingredients until completely combined. Stir in grated zucchini.
Step 4: Bake the Waffles
Divide batter evenly into muffin pans. Bake for 20-25 minutes or until edges are lightly browned and top springs back. Test the waffles by inserting a toothpick into the center; when the toothpick comes out clean, the waffles are ready. Cool in the tin for 20 minutes, then turn out onto a cooling rack to cool completely.
Recipe Tips
add chocolate chips – I love adding chocolate chips to these banana zucchini muffins. You will need to use about 1/3-1/2 cup of chocolate chips.
Add walnuts and mix well – For a delicious flavor, add 1/3-1/2 cup chopped walnuts or other nut of choice (pecans are great too!).
common problem:
Unfortunately, no, they are not. You can substitute gluten-free flour for all-purpose flour, or for a gluten-free and grain-free option, check out these Grain-Free Chocolate Zucchini Muffins.
I haven’t tried replacing the eggs with a vegan alternative, so I’m not sure if that would work. They are dairy-free and vegetarian.
Yes. This step is super important. After grating the zucchini, make sure to squeeze out all the liquid. If you don’t do this, your muffins will be too moist and won’t bake properly.
Most likely, yes! I just haven’t tried it myself. For a delicious zucchini banana bread option, check out this recipe made with oat flour.
Storage instructions
Let these banana zucchini muffins cool completely before placing them in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to store them for longer.
freeze: Store in a single layer in a large Ziploc or freezer bag (you may need to use multiple bags). Remove from the refrigerator a few hours before eating to allow it to come to room temperature.
Healthier Muffin Recipes
Banana Zucchini Muffins
These Healthy Banana Zucchini Muffins You won’t be able to stop making! They’re naturally sweetened with ripe bananas and include healthier alternatives like coconut oil, almond milk and shredded zucchini. The perfect moist and fluffy summer muffin recipe!
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- total time: 30 minutes
- yield: 12 muffin 1X
- category: snack
- method: bake
- diet: vegetarian diet
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Cinnamon
- a little salt
- 3 Big extra ripe bananas, mashed
- 1/4 cup coconut oil (or cream), melted
- 1 teaspoon Vanilla extract
- 1 cup almond milk
- 1 big egg
- 1 Large zucchini, grated and squeezing out any excess liquid
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin tin with paper mats or silicone cups.
- Combine flour, baking soda, and salt in a medium bowl.
- Mix mashed bananas with coconut oil in a large bowl.
- Add vanilla extract, almond milk and eggs and mix well.
- Slowly stir dry ingredients into wet ingredients until completely combined.
- Stir in grated zucchini.
- Divide batter evenly into muffin pans.
- Bake for 20-25 minutes or until edges are lightly browned and top springs back. Test the waffles by inserting a toothpick into the center; when the toothpick comes out clean, the waffles are ready.
- Cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
- Store in an airtight container for up to 3 days, or see freezing instructions above.
