Recipe: Easy Zucchini Banana Muffins

by Dagmar Bleasdale on September 13, 2013

Dagmar's Home: zucchini banana muffin recipeWhat to do with ripe bananas and extra zucchini? Bake my Zucchini Banana Muffins!

They are easy to make and full of healthy ingredients. Plus, people who don’t like to eat bananas will most likely love these muffins.

I remembered my zucchini bread recipe I hadn’t used in ages (look how little L is in that picture!) and I modified it a bit for this recipe. And I was excited to finally use these cute baking cups I bought a while ago at Home Goods.

Easy Zucchini Banana Muffins Recipe


Prep Time: 20 minutes
Cook Time: about 30 minutes
Ready In: 50 minutes
Yields: 24 servings


3 eggs
½ cup vegetable oil
½ cup applesauce
2 cups sugar or Xylitol
2 cups grated zucchini
2 teaspoons real vanilla extract

3 cups of whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
1 or 2 ripe bananas

1 cup of semi-sweet chocolate chips (optional)
1 cup of walnuts or pecans (optional)


1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, beat eggs until frothy. Mix in oil, apple sauce, and sugar.

zucchini banana muffin recipe3. Stir in grated zucchini and vanilla.

Dagmar's Home: zucchini banana muffins4. Add flour, cinnamon, baking soda and powder, salt, and nutmeg, then stir into egg mix.

Dagmar's Home: zucchini banana muffin recipe5. Now add the ripe bananas. If you want, add some chocolate chips or nuts to the batter, or just add them on top for decoration.

Dagmar's Home: zucchini banana muffin recipe6. Divide batter into 24 baking cups, filling them about 3/4  to the top. Bake for about 30 minutes and then check with a fork. If batter sticks to it, they still need some time. You want the tops to be brown and uniform.

Dagmar's Home: zucchini banana muffin recipe016

Dagmar's Home: zucchini banana muffin recipe

Dagmar's Home: zucchini banana muffin recipe

Dagmar's Home: zucchini banana muffin recipeVoila! Easy, nutritious, and yummy zucchini banana muffins. Eat some now, leave a couple out, put some in the fridge, and maybe freeze a few. These muffins get even better and jucier the next few days.

{ 2 comments… read them below or add one }

Poekitten September 16, 2013 at 7:53 PM

I made these today and they are delicious! The only thing I changed was the flour…I did a cup of whole wheat, a cup of regular and a cup of almond meal. It was all I had. I will be making these again:) Thanks!


Dagmar Bleasdale September 17, 2013 at 12:11 AM

Yay, great to hear! Thanks for letting me know!


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