Soft, moist, and perfectly cozy, these zucchini banana muffins are an easy homemade recipe the whole family will love. Made with ripe bananas, shredded zucchini, warm cinnamon, maple syrup, and a little unsweetened applesauce, these muffins come together quickly and bake up fluffy every time!
They’re perfect for breakfast, snacks, meal prep, or even a simple grab-and-go treat during busy weekdays.
The shredded zucchini melts right into the batter, adding extra moisture without overpowering the flavor. Combined with sweet bananas and a hint of cinnamon, these muffins have the perfect balance of sweetness and comfort in every bite.
One of my favorite things about this recipe is that my toddler helped me make them from start to finish. She loved mashing the bananas, pouring ingredients into the bowl, and sneaking little tastes along the way. I also love that these muffins aren’t overly sweet, which makes them perfect for little ones while still tasting so delicious for adults. The ripe bananas, unsweetened applesauce, and maple syrup give them just the right amount of sweetness without being overpowering, making these such a cozy everyday muffin for the whole family.
Whether you make standard muffins or mini loaves, this recipe is simple, freezer-friendly, and delicious warm from the oven.
Why You’ll Love These Zucchini Banana Muffins
- Soft and moist texture
- Easy one-bowl recipe
- Great way to use extra zucchini
- Freezer-friendly for meal prep
- Perfect for breakfast, snacks, or lunchboxes
- Family-friendly and toddler-approved
Tips For The Best Muffins
1. Use Very Ripe Bananas
The riper the bananas, the sweeter and more flavorful your muffins will be.
2. Don’t Skip Squeezing The Zucchini
Zucchini holds a lot of moisture. Gently squeezing out excess liquid helps prevent soggy muffins.
3. Don’t Overmix The Batter
Mix just until combined for soft, tender muffins.
4. Add Chocolate Chips For Extra Flavor
A small handful of mini chocolate chips makes these feel extra bakery-style and kid-friendly.
How To Store
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can You Freeze Them?
Yes! These freeze beautifully. Let the muffins cool completely, then store in a freezer-safe bag or container for up to 3 months. Reheat in the microwave for about 15 to 20 seconds before serving.
Zucchini Banana Muffins
Ingredients
- 2 very ripe bananas mashed
- 1 cup shredded zucchini lightly squeeze excess moisture
- 2 eggs
- 1/3 cup avocado oil or melted butter
- 1/4 cup pure maple syrup
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Optional Add-ins:
- 1/4 cup mini chocolate chips
- Chopped walnuts or pecans
- Sprinkle of cinnamon sugar on top
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the mashed bananas, shredded zucchini, eggs, oil, maple syrup, applesauce, and vanilla extract.
- Add the flour, baking soda, cinnamon, and salt. Stir until just combined. Be careful not to overmix.
- Fold in chocolate chips or nuts if using.
- Divide the batter into your prepared muffin tin.
- Bake the muffins at 350°F for 18 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool in the pan for about 5 minutes before transferring to a wire rack.
