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Banana Zucchini Muffins

banana zucchini muffins are baked to golden, domed tops with ripe banana sweetness and moist zucchini speckles in every bite. The centers stay tender while the edges lightly caramelize for that bakery-style crumb.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 ripe bananas mashed until smooth
  • 2 eggs
  • 0.25 cup brown sugar packed
  • 0.25 cup coconut oil melted
  • 1 tsp vanilla extract
Add-ins
  • 1 cup zucchini grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Set the pan aside so it’s ready for filling.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Whisk until the spices and leaveners are evenly distributed.
  2. Mash ripe bananas until smooth, then stir in eggs, brown sugar, melted coconut oil, and vanilla extract. Mix just until glossy and uniform.
Combine and fill
  1. Add the wet mixture to the dry ingredients and stir until just combined. Stop as soon as you no longer see dry flour for a tender crumb.
  2. Fold in zucchini and walnuts or chocolate chips if using. Keep folding gently so the batter stays thick.
  3. Divide batter evenly among muffin cups, filling each about ¾ full. Use a spoon or scoop to keep the domed tops consistent.
Bake and cool
  1. Bake at 350°F for 20–22 minutes, until golden and a toothpick inserted in the center comes out clean. Look for a rounded dome and lightly caramelized edges.
  2. Cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool briefly so the crumb sets before serving.

Notes

For the most moist muffins, squeeze grated zucchini well so the batter doesn’t loosen during baking. Store in an airtight container in the fridge up to 4 days, or freeze up to 3 months (thaw overnight in the fridge). For a dairy-free option, the recipe already uses coconut oil; for nut-free muffins, swap walnuts/chips to chocolate chips only or omit the add-in.