Sometimes mornings need a little extra something — a bite that feels both indulgent and wholesome. That’s where these banana zucchini muffins come in. Moist, fragrant, and just a touch rustic, they sneak in veggies without anyone batting an eye. The oil keeps them tender, making each bite melt softly on your tongue. It’s the kind of muffin that pairs perfectly with a slow sip of coffee or tea, turning a rushed start into a small moment of calm.
I remember the first time I baked these, the aroma filled the kitchen in a way that made me pause, even though I was juggling a million things. The subtle cinnamon mingled with ripe banana and a faint hint of vanilla made it almost impossible to wait for them to cool — so I grabbed one fresh from the pan and burned my tongue just a little. Not my smartest move, but honestly, worth it. The muffins aren’t too sweet, which means you can enjoy them any time without feeling like you’re spoiling a meal.
- Moist texture thanks to vegetable oil, creating a tender crumb that stays fresh for days.
- Balanced sweetness that doesn’t overpower the natural flavors of banana and zucchini.
- Simple ingredients that come together quickly — no fancy equipment needed.
- It’s simple — and that’s kind of the point. No fuss, just satisfying, everyday goodness.
If you’re worried about the zucchini, don’t be. It adds moisture and a mild earthiness without making the muffins taste like veggies. Plus, it’s a sneaky way to add a little green to your breakfast. These muffins hold up well on the counter for a few days but also freeze nicely if you want to make a batch ahead.
PrintBanana Zucchini Muffins with Oil
Moist and flavorful banana zucchini muffins made with vegetable oil for a tender crumb. Perfect for breakfast or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large ripe bananas, mashed
1 cup grated zucchini, squeezed dry
2 large eggs
1/2 cup vegetable oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
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 soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, combine the mashed bananas, grated zucchini, eggs, vegetable oil, granulated sugar, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
They’re easy to whip up with just a bowl and a muffin tin — nothing elaborate. I usually serve them with a smear of butter or a drizzle of honey, though they’re perfectly happy on their own. Sometimes I toss in a handful of chopped nuts or swap out the cinnamon for nutmeg when I’m feeling a little adventurous, but honestly, the original recipe is pretty great as is. If you want to skip the vanilla, that works too, though it does add a nice warmth.
One question I get a lot is whether you have to peel the zucchini. I don’t bother — just grate it finely and squeeze out some moisture if it seems too wet. And for those curious about storage, these muffins keep well at room temperature for a few days, or you can freeze them for longer. Just let them thaw before digging in.
Ready to try? These banana zucchini muffins are waiting to be your new morning companion. Scroll down, save this recipe, and let the cozy baking begin.