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Banana zucchini muffins on white plates

Banana Zucchini Muffins

These easy, lightened-up Banana Zucchini Muffins are a moist, fluffy mashup of banana bread and zucchini bread. Perfect for breakfast, snacks, or freezing ahead!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 123 kcal

Equipment

  • Mixing bowls
  • Whisk or spoon
  • Muffin tin
  • Oven
  • Cooking spray

Ingredients
  

Wet Ingredients

  • 1 large egg
  • 1 cup mashed ripe banana about 2 large bananas
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 5 tbsp light butter melted; such as Land O’Lakes with canola oil
  • 1 cup shredded zucchini less than one medium zucchini

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 375°F. Lightly mist a 12-cup muffin tin with cooking spray and set aside.
  • In a large mixing bowl, stir together the egg, mashed banana, sugar, and vanilla extract until well combined.
  • Add melted butter to the banana mixture and stir to combine. Stir in the shredded zucchini.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Add the dry mixture to the wet ingredients and stir until fully incorporated into a batter. Do not overmix.
  • Spoon the batter evenly into the prepared muffin tin.
  • Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

To freeze: Wrap each cooled muffin in plastic wrap and store in a freezer bag. Reheat in the microwave or thaw at room temperature.
Epic Dishes Tip: Sprinkle a pinch of flaky sea salt on top before baking for a gourmet touch!