Banana Zucchini Muffins are tender, sweet, and packed with flavor! Made with ripe banana, zucchini, Greek yogurt, oats, and less sugar than most muffins.
author’s note
The Muffins My Kids Inhale!
I’m always looking for ways to sneak extra fruits and veggies into my recipe. It’s something my mom always did, and besides always having produce to use up, it’s a fun way to get a few extra fruits and veggies into my kids’ day, haha!
Whether it’s my mini meatloaf recipe, sloppy joes, or these very banana zucchini muffins, they’ve all got a few hidden fruits or veggies tucked inside, and honestly, they only make the recipes better. Seriously, these are some of my kids’ favorites!
And with less sugar than most bakery-style muffins, I feel really good about serving these to my kids. Which is good because they absolutely inhale them, haha!
Ingredients In Banana Zucchini Muffins
| Ingredient | Let’s Chat About It |
|---|---|
| Banana | Use a very ripe banana with lots of brown spots for the best sweetness and flavor. |
| Zucchini | Grate on the small holes of a grater and squeeze out some moisture so the muffins don’t get wet or heavy. |
| Greek yogurt & coconut oil | Let the coconut oil cool before mixing so it doesn’t clump when added to the yogurt and egg. |
| Oat flour & all-purpose flour | Blend oats into a flour-like consistency before adding. |
| Cinnamon, honey & brown sugar | Use fresh, soft brown sugar for extra tender banana zucchini muffins. |
How To Make Banana Zucchini Muffins
- Prep: Preheat oven, prep muffin pan, grate zucchini, and mash banana.
- Mix Wet: Whisk wet ingredients until smooth.
- Mix Dry: Stir together dry ingredients.
- Combine: Fold together gently.
- Bake: Fill pan and bake.
Featured Comment
“Love, love, love the texture of these muffins!! And they taste wonderful too. This recipe is definitely a keeper!”
– Paula
Chelsea’s Notes
My Top Tips
- Cool on a rack: Transfer muffins to a wire rack so steam can escape and bottoms stay from getting damp.
- Mash bananas smooth: Beat bananas with electric hand mixers to ensure you don’t end up with chunks of bananas in the muffins.
- Shred zucchini small: Use the small holes on a grater so it blends nicely into the batter.
Quick Tip
A good muffin tin makes a world of difference. This one is my favorite and I’ve never had issues with the muffins sticking or releasing cleanly.
Storage
Once completely cooled, store Banana Zucchini Muffins in an airtight container at room temperature. They’re best enjoyed within 1 to 3 days.
Freeze: Let muffins cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw: Let sit at room temperature or warm a frozen muffin in the microwave.
Use Banana Or Zucchini Leftovers:
Desserts
Healthy Banana Muffins
Desserts
Zucchini Bread Recipe
Desserts
Banana Cupcakes
Dinner
Zucchini Squash Pasta
Banana Zucchini Muffins
Equipment
- Muffin pan 12 cavities
Ingredients
- 1/2 cup vanilla Greek yogurt I love Greek Gods Honey Vanilla Yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup coconut oil measured when melted
- 2 tablespoons honey
- 3 tablespoons mashed banana very ripe (1 banana)
- 1/2 cup light brown sugar lightly packed
- 1/2 cup old-fashioned oats
- 1 cup all-purpose flour or white-whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini
Instructions
- Preheat oven to 350°F. Line a 12-cavity muffin pan with liners and lightly coat with cooking spray. Set aside. Make sure all wet ingredients are at room temperature to keep the batter from clumping.
- Grate zucchini on the small side of a box grater. Use cheesecloth or a few paper towels to squeeze it a few times and remove some of the liquid. Then lightly add it into a 1-cup measuring cup for the perfect amount.
- In a small bowl, mash the banana well. The banana helps bind these muffins, and the riper the banana, the better! I like using electric hand mixers and blending until the consistency is similar to thick applesauce. Measure after mashing.
- In a large bowl, whisk together the room temp Greek yogurt, vanilla extract, egg, coconut oil, honey, mashed banana, and brown sugar until smooth.
- Add oats to a high-powered blender and blend into a flour-like consistency. Add the blended oats, baking soda, salt, cinnamon, and flour to the wet ingredients. Mix until a few streaks of flour remain, then add the zucchini. Stir just until combined; avoid over-mixing.
- Divide the batter evenly among all 12 muffin cavities. Optional, but I like to sprinkle about 1 teaspoon brown sugar on top of each muffin. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Don’t overbake, or the muffins can dry out. Let cool for 5 to 10 minutes, then gently remove the muffins with a fork and transfer to a wire cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute the coconut oil with a different oil or butter?
Yes! Butter or a different oil should work fine!
These muffins are moist and delicious! No over sweet, but quite tasty!!
So thrilled to hear this! Thanks Nicole!
Love, love, love the texture of these muffins!! And they taste wonderful too. This recipe is definitely a keeper!
I am so thrilled to hear this! Thanks Paula! 🙂
Was wondering if i could make these in a cake sheet pan instead of as muffins, as I forgot I don’t have a muffin pan? xD
I’d try this recipe instead: https://www.chelseasmessyapron.com/healthy-greek-yogurt-zucchini-bread/ 🙂
Is there a substitute for the banana?
Not one that I’ve tested; you could try applesauce and then slightly increase sugar to compensate!
I made them with GF flour and vegan sour cream. I’m GF and my daughter is nursing and her baby boy can’t have milk products. They turned out perfect! The guys loved them as well!
I am so happy you were able to make these work! What a great mom! Thanks Paula! 🙂