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Fluffy Zucchini Banana Muffins

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Zucchini Banana Muffins – these fluffy and moist muffins are downright delicious! They are a perfect way to use up extra zucchini.
 
I love whipping up double batches of muffins so I can freeze some of them for quick breakfasts and snacks. We also love Peanut Butter Chocolate Chip Muffins and Whole Wheat Muffins.
 
stack of zucchini banana muffins


 
We are on the road driving to a family reunion. I’m totally excited because I get to meet my brand new niece Alyssa. I am going to be in new baby heaven! My husband was able to tether the internet on his phone to my laptop so I’d have internet access in the car. I have absolutely no idea how in the heck that works, but isn’t it cool!!
 
 
 
I am sharing a recipe that I came up with last year when we had LOTS of zucchini. My son was getting a little tired of all my zucchini baking and asked if I could just make regular muffins. I asked him what kind he would like.
 
He wanted banana. Being the sneaky mom that I am, I still had to add some zucchini. I peeled it first, and not one of my kids could tell it was there. Zucchini banana muffins were born.
 
I just made them again two days ago and didn’t peel the zucchini. My kids didn’t complain about the flecks of green, and they were just as tasty. I actually made a double batch and made half into muffins and half into mini loaves of bread.
 
sliced loaf of banana zucchini bread
 
They are very moist from the banana and grated zucchini, and slightly tangy from the sour cream. They are a great way to sneak veggies into your diet!  Hope you love this recipe as much as we do. 🙂
 
These banana zucchini muffins are a healthy way to start the day. If you prefer, you can make loaves instead. Both versions are tasty!
 
loaves of banana zucchini bread on cooling racks
 

How to Make Banana Zucchini Bread or Muffins

Ingredients
  • flour
  • baking powder
  • salt
  • ground cinnamon
  • eggs
  • sugar
  • brown sugar
  • vegetable oil
  • sour cream
  • vanilla extract
  • bananas
  • zucchini
  • pecans
Combine dry ingredients in a small bowl and set aside. Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts. Stir in dry ingredients just until moistened.

Spoon into well greased or paper lined muffin tins. Bake at 325° for about 25 minutes.

To make bread instead, bake in a well greased 9×5″ pan at 325° for 55-60 minutes. You can also make bake three mini loaves; bake them for about 40 minutes.

How long will zucchini muffins last?

If stored in an airtight container, they will last 2-3 days at room temperature. If you store them in the fridge, they will last 5-7 days. You can also freeze them if you want to store them for an extended amount of time. They will keep for about 3 month in the freezer. I like to store them in freezer ziplock bags.

What is the best way to shred zucchini?

I just use a simple cheese grater, but you can use a food processor if you prefer. 

Do the bananas have to be over ripe for banana bread?

Over ripe bananas are softer and sweeter, so they definitely make a difference in the finished product. If the bananas aren’t ripe enough, they don’t incorporate as well into the batter, you just end up with chunks of banana.

I think the more ripe the banana, the better. They should at least be covered in brown spots, but they are great if they are totally brown or starting to turn black.

 

zucchini banana muffins recipe collage

HAVE AN EXCESS OF ZUCCHINI? GIVE THESE RECIPES A TRY:

Yield: 18-20 muffins

Zucchini Banana Muffins

Zucchini Banana Muffins

Moist and delicious muffins made with shredded zucchini and bananas.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 cups flour (can use half whole wheat flour)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup sour cream (I used fat free)
  • 1 tsp vanilla extract
  • 1 cup mashed banana (about 3 bananas)
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chopped nuts, optional

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients in a small bowl and set aside.
  3. Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts.
  4. Stir in dry ingredients just till moistened.
  5. Spoon batter into well greased or paper lined muffin tins. Bake at 325° for about 25 minutes.

Notes

- To make bread instead, bake in a well greased 9x5" pan at 325° for 55-60 minutes. 

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 154mgCarbohydrates: 26gNet Carbohydrates: 0gFiber: 1gSugar: 13gSugar Alcohols: 0gProtein: 3g

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!

© Kara Cook
Cuisine: American / Category: Bread- Muffins and Scones

See all my MUFFIN RECIPES.

 

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Comments

  1. Lisa

    Just made the muffins! I doubled the recipe and substituted half the sour cream for greek yogurt. I added a total of 7 bananas and 1 tsp baking soda. The muffins are so light and fluffy it’s crazy! Will make again and again!
    Thanks!!

    Reply

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