Soft, fluffy, and packed with flavor — these banana zucchini muffins are perfectly moist and make a wholesome anytime snack!

Why You’ll Love This Recipe

• Extra-moist and fluffy with natural sweetness from ripe bananas.

• Zucchini adds nutrition without altering flavor.

• Quick and easy to make for breakfast, snacks, or dessert.

• Optional walnuts add a delightful crunch.

Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ cup unsweetened applesauce

• ⅓ cup vegetable oil

• ½ cup brown sugar, packed

• 2 large ripe bananas, mashed

• 1 tsp vanilla extract

• 1 cup grated zucchini, squeezed dry

• ½ cup chopped walnuts (optional)

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Kcal: 190 kcal per muffin

Directions

Step 1: Prep Oven & Pan

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.

Step 2: Mix Dry Ingredients

Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.

Step 3: Mix Wet Ingredients

In a large bowl, combine applesauce, vegetable oil, brown sugar, mashed bananas, and vanilla extract until smooth.

Step 4: Combine Wet & Dry

Gradually add dry ingredients to the wet mixture, stirring until just combined.

Step 5: Add Zucchini & Walnuts

Fold in grated zucchini and walnuts (if using).

Step 6: Fill Muffin Cups

Divide batter evenly among muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Serve

Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Banana Ripeness: Use very ripe bananas for maximum sweetness and moisture.

• Nut-Free Option: Omit walnuts if desired.

• Flavor Additions: Add ½ tsp nutmeg or ¼ tsp ginger for extra warmth.

• Storage: Store in an airtight container at room temperature for 2–3 days or freeze for up to 1 month.

Frequently Asked Questions

Can I use whole wheat flour?
Yes, substitute half or all-purpose flour with whole wheat flour for a nuttier flavor.

Can I make these muffins dairy-free?
Yes, use a plant-based oil and skip the applesauce if needed, though it adds moisture.

Can I add chocolate chips?
Absolutely! Fold in ½ cup chocolate chips for a sweet twist.

Final Thoughts

These Extra-Moist Banana Zucchini Muffins are a wholesome, flavorful treat perfect for breakfast, snack time, or dessert. They’re easy to make, naturally sweet, and packed with sneaky veggies — a recipe the whole family will love.