![['Close-up of moist Banana Zucchini Muffins with a golden brown crust.', 'Side view of freshly baked Banana Zucchini Muffins, showing their fluffy texture.', 'Juicy Banana Zucchini Muffins arranged on a plate, highlighting their vibrant color.', 'Delicious Banana Zucchini Muffins with visible chunks of banana and zucchini.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/banana-zucchini-muffins_1_U1.webp)
Banana Zucchini Muffins: The Moist, Healthy, and Delicious Breakfast Treat You Need
Enjoy these moist and healthy banana zucchini muffins, perfect for a nutritious breakfast or snack.
Ingredients
Baking
- 2 pieces overripe bananas, mashed
- 1 cup shredded zucchini (squeezed dry)
- 2 large eggs
- 1/3 cup melted coconut oil ((or substitute olive oil, vegetable oil, or applesauce))
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1.5 cups whole wheat flour (or all-purpose, oat, or gluten-free flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
Optional add-ins
- 1/2 cup chocolate chips, chopped walnuts, raisins, or flaxseed
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tin.
- Mash bananas, then mix with eggs, coconut oil, maple syrup, and vanilla.
- Fold in shredded zucchini and dry ingredients; mix until just combined.
- Gently fold in optional add-ins if desired.
- Divide batter among muffin cups and bake for 20–22 minutes.
- Cool muffins in pan 5 minutes, then transfer to wire rack.
Notes
Store muffins in an airtight container for up to 3 days or freeze for longer storage.