There’s something about the smell of fresh-baked muffins that pulls you in, especially when the day’s still unfolding somewhere between breakfast and lunch. I remember one morning when I was juggling emails and a half-cold cup of coffee, the scent of cinnamon and banana just nudged me away from the screen. The texture here is what gets me—the muffins are tender, thanks to the oil, and the zucchini adds a subtle, almost sneaky moisture that doesn’t scream veggie but makes every bite feel like a little secret. I might have distracted myself for a few minutes, just savoring the warmth and wondering if I could sneak a second one before anyone noticed.
These muffins aren’t about fancy tricks or fancy ingredients. It’s simple — and that’s kind of the point. You get a cozy, easy-to-love snack that’s great for breakfast on-the-go or a midday pick-me-up without the guilt.
- Moist texture that feels indulgent but isn’t overly sweet.
- Grated zucchini adds moisture and nutrition without overpowering the banana flavor.
- Made with oil, which keeps the crumb tender and stays fresh for days.
- It’s simple — and that’s kind of the point. No complicated steps or weird ingredients.
If you’re worried about the zucchini overpowering the muffins, don’t be. It’s subtle and blends right in, so even picky eaters might not realize there’s a veggie hiding in there. Plus, these muffins freeze well, so you can make a batch ahead and have a quick snack ready without any fuss.
PrintBanana Zucchini Muffins with Oil
Moist and flavorful banana muffins enhanced with grated zucchini and vegetable oil for a tender crumb. Perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup grated zucchini, excess moisture squeezed out
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract and mashed bananas until fully incorporated.
Add the dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Do not overmix.
Fold in the grated zucchini until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
These muffins come together with basic kitchen tools, nothing fancy needed. I usually just use a regular muffin tin and some paper liners, but greasing the pan works just as well. They’re great warm, especially with a little butter or peanut butter, but honestly, they’re just as good at room temp. If you want to mix things up, I haven’t tested all of these, but adding a handful of chopped nuts or a sprinkle of chocolate chips could be fun. Or try swapping the vanilla for a touch of almond extract for a different twist. Sometimes I toss in a bit of orange zest when I’m feeling fancy, but honestly, the banana and zucchini combo is pretty perfect on its own.
FAQ
Can I use different oil? Vegetable oil works best for the texture, but mild oils like canola or light olive oil should be fine.
Do I have to peel the zucchini? No need. Just grate and squeeze out excess moisture to keep the muffins from getting soggy.
How ripe should my bananas be? The riper, the better here. Spotty bananas with lots of brown specks give the best natural sweetness.
Can I make this gluten-free? I haven’t tried it, but a 1-to-1 gluten-free flour blend might work if you’re willing to experiment.
When those mid-morning hunger pangs strike, these banana zucchini muffins are ready to rescue you with simple, satisfying flavor and a little hidden boost of goodness. Go ahead, bake a batch—you’ll want to share, but you might not.