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Soft, cozy, and just sweet enough…these muffins will disappear fast.

There’s something about a quiet weekend morning, the smell of cinnamon drifting from the oven, and a still-warm muffin in hand. These Banana Zucchini Muffins are exactly the kind of recipe I reach for when I want something easy, nourishing, and nostalgic, like banana bread’s softer, more tender cousin with a boost of green you won’t even notice.

They're made with ripe bananas, finely grated zucchini (no need to peel!), and pantry staples. The texture is light and moist, the tops are golden and rounded, and a little sprinkle of cinnamon sugar adds the loveliest hint of sparkle and crunch. Whether you enjoy them with coffee, tucked into a lunchbox, or as a cozy afternoon snack, they always seem to hit the spot.

And a bonus? These muffins freeze beautifully, if they last that long.

Ingredients You’ll Need

2 cups finely grated zucchini (from 1 medium squash)
2 very ripe bananas (about 1 cup mashed)
2 large eggs
1 cup avocado oil (or any neutral oil)
2 tsp pure vanilla extract
1 cup granulated sugar (200g)
2 cups all-purpose flour (240g)
2 tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1–2 tsp cinnamon sugar (optional, for topping)

Let’s Make Muffins

1. Prep Your Oven + Pan

Preheat your oven to 350°F (175°C). Line a standard muffin tin with parchment paper liners.

2. Grate and Squeeze the Zucchini

Use the small holes on a box grater to finely shred your zucchini (no need to peel). I leave the stem on for grip, grate down to the base, then discard the stem.
Wrap the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can over the sink — this helps the muffins bake up fluffy, not soggy.

3. Mix the Wet Ingredients

In a large bowl, mash the bananas with a fork. Add the eggs, oil, vanilla, and sugar, and whisk until well blended. Stir in the shredded zucchini and set aside.

4. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Gently pour the dry mix over the wet ingredients and stir just until combined; don’t overmix. The batter will be slightly thick.

5. Optional but Worth It!

Let the batter rest for 10–15 minutes before baking. This simple step gives you muffins with a taller rise and a fluffier texture. I try to include this pause whenever I make muffins; it makes a huge difference.

6. Scoop & Top

Fill your muffin cups just over ¾ full, about ⅓ cup of batter per muffin. I use a large cookie scoop to keep things tidy and even.
Sprinkle the tops with cinnamon sugar if you’re feeling a little extra — it adds such a lovely crunch and sweetness.

7. Bake

Bake for 24–26 minutes, depending on your oven and pan. The tops should be golden brown and a toothpick inserted in the center will come out with soft crumbs, not wet batter.

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. Or don’t, they’re pretty magical warm.

Tips & Variations

Make It Whole Grain: Substitute 1 cup of all-purpose flour with whole wheat pastry flour for extra fiber and flavor.
Lower the Sugar: These muffins aren’t overly sweet, but you can reduce the sugar to ¾ cup if your bananas are extra ripe.
Add-Ins: Chopped walnuts, mini chocolate chips, or a handful of dried cranberries make lovely additions.

Why I Love These

This is one of those “use what you have” recipes that feels like a little win every time. Overripe bananas? That zucchini in the crisper drawer? You’re already halfway there. I make these muffins year-round, but I especially love them in late summer when zucchini is everywhere.

They feel like a treat but are made with real, nourishing ingredients. And they disappear quickly in our house…always a good sign.

Make Ahead & Storage

Store: Keep in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.
Freeze: These freeze beautifully. Let them cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Reheat gently in the microwave or oven.

Try Them & Tag Me!

If you make these Banana Zucchini Muffins, I’d love to hear how they turn out! Tag me on Instagram @salutetowellness or leave a comment below. I’m always so inspired seeing what you’re baking in your kitchen.

Here’s to muffins that feel homemade and comforting and just sweet enough to brighten your day.

xx, Diana

Banana Zucchini Muffins