Fruit and veggie packed vegan zucchini banana muffins are perfect for as a snack, healthy dessert, or grab-and-go freezer treat.
There are only a few valid reasons to turn the oven on during the summer:
- To make zucchini bread
- To make zucchini banana bread muffins
- Other reasons that I don't understand
I made it well known in my vegan zucchini bread blog post that I love zucchini bread. A slice of moist, cinnamon-laden zucchini bread is a sign that summer is here.
This past weekend I was looking at the pile of leftover shredded zucchini I had after making zucchini corn fritters, thinking that I might as well make a loaf of vegan zucchini bread. Then I realized I had a few almost-too-ripe bananas sitting on the shelf... and a muffin pan caught my eye...
Aha! What's better than zucchini bread?
Zucchini + banana + muffins!
A hand-held, pre-portioned serving of fruit & veggie packed dessert? Sign me up!
Tell me more about these vegan zucchini banana muffins
- Loaded with sweet cinnamon and banana flavor
- 100% egg and dairy free
- No applesauce needed, just classic baking ingredients
- Quick & easy to make
Now, zucchini in bread may sound a bit strange if you've never tried it before.
Zucchini is packed with moisture and not super flavorful, so it makes a very moist, soft muffin. It also adds a little bit of nutrition, which is always a good thing.
Can I make zucchini banana bread instead of muffins?
Instead of muffins you can make one medium loaf of zucchini banana bread. Pour the batter into a well-oiled loaf pan and bake for 50-60 minutes at 350 degrees F.
Recipe notes and tips
When making the batter for these muffins, you may notice that the batter is thicker than a usual muffin recipe. The shredded zucchini and banana provide much of the liquid in the recipe, which is released during baking.
I recommend using the spoon and level method in all of my baking recipes. Since it isn't standard to weigh flour in the US, this will give you the most consistent measure.
To spoon and level, use a spoon to add flour to your measuring cup. Once full (don't shake or pat it down), use the back of a knife to sweep off the excess flour.
Start the temperature at 425 degrees, then reduce the heat to 350 degrees after 5 minutes.
This method makes the zucchini bread poof up like classic bakery-style muffins. Just don't forget to set a timer to lower the heat, or your muffins may burn.
These portable muffins land somewhere between healthy dessert and sweet breakfast treat. Store in the fridge to make them last longer, or freeze them for a much-later snack.
They also go well with a spread of vegan butter and a side of hearty summer soup (my favorite to pair these with is black eyed pea soup or lentil and quinoa soup).
Looking for more vegan recipes?
- Vegan Peanut Butter Brownies
- Easy Vegan Cinnamon Rolls
- Vegan Gingerbread Loaf
- Vegan Banana Pudding
- Vegan Strawberry and Lemon Muffins
You might also want to try my classic Vegan Banana Muffins recipe.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Zucchini Banana Bread Muffins
Ingredients
- 1 cup shredded zucchini (1 medium zucchini or ½ pound zucchini)
- 2 cups all purpose flour spooned and leveled (see note)
- 1 teaspoon baking soda
- 1 and ½ teaspoons cinnamon
- ¼ teaspoon salt
- ¾ cup brown sugar (make sure it's vegan)
- 1 cup mashed banana (2 very ripe bananas)
- ⅓ cup canola oil
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425 degrees F. Line a muffin tin with papers or spray with non-stick cooking oil.
- Mash two very ripe bananas using forks or a potato masher. It should be mostly pureed, but some banana chunks can remain. Shred the zucchini coarsely using a grater (think the size of hashbbrowns or shredded carrots).
- Combine dry ingredients in a medium mixing bowl: flour, baking soda, cinnamon, salt, brown sugar. Whisk to combine.
- Add the mashed banana, canola oil and apple cider vinegar to the dry ingredients. Stir until mostly combined. Fold in the shredded zucchini.
- For larger muffins, divide the mixture between 9 muffin tins. Fill all 12 muffin tins for slightly smaller muffins. Bake in the 425 degree oven for 5 minutes, then reduce heat to 350 degrees. Bake for another 15 minutes, or until a toothpick inserted in a muffin comes out clean.
- Remove muffins from the oven and let rest for 1 minute. Turn the muffins out onto a cooling rack. Enjoy!
Notes
- Choose very ripe bananas, the kind that is almost black. These will be the sweetest and easiest to mash.
- Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
- I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
Sue
Could I sub applesauce for the oil? Would love to make them today!
Cassidy Reeser, RDN, LD
Hi Sue- I haven't tried it myself so I can't say for sure, but it should work. The muffins might come out a little more dense. Let me know how it goes!
Terri
Iv tried this twice with almond flour an both time the muffins sunk in middle, great taste
Cassidy Reeser
Hi Terri, I replied to another comment that asked if almond flour could be used and I realize now I must have misread as "almond milk" because that's a question I often get-- oops! Yes, almond flour would likely make them more dense and not rise as well. I'm glad you enjoyed the taste!
Taylor
Can you use almond flour for this?
Cassidy Reeser, RDN, LD
Yes that would work well!
Ashley
I added cocoa powder, nuts, and a touch of nutmeg. Really moist and super delicious.
Anna C
These are so good! I never leave comments on cooking sites but had to praise you! I did think the dough looked dry but when I added the shredded zucchini that helped and after tasting them they are perfect! My 3 year old and 1 year old love them!
Cassidy Reeser, RDN, LD
I'm so glad to hear that, thanks for sharing! I agree it is a bit on the "dry" side as far as muffin batters go because the zucchini provides so much moisture.
Tiana
Thank you for the recipe! These came out great! I had to sub 1 1/2c Bob’s Redmill gf flour + 1/2c oat flour . I also swapped brown sugar for coconut sugar. Came out fluffy and moist. 5 and 3yr old enjoyed them also.
Cassidy Reeser, RDN, LD
Those sound like great substitutions, so glad you enjoyed!
Andrea
I made these. The batter was way too dry. I had to add more oil and milk as well. My oven does cook at higher temps but even then I cut the time by 10 minutes and they still burned on the outside. Not sure burning at high heat for 5 minutes was necessary.
Cassidy Reeser, RDN, LD
I have found using an oven thermometer helps in these situations since oven temps can be so tricky! It is possible that your banana and zucchini were not quite juicy enough -- adding the extra milk is a good idea. Thanks for the feedback!
Michaela
Muffins did not “rise” or poof up at all. Very dense, and a little too sweet. I don’t know if it needs baking powder or something? I did the exact recipe, just didn’t end up with a full cup of banana even though I used two. I would use only half a cup of brown sugar or even less
Fivenaimans
Something was missing - batter was too dry (crumbly). Wound up adding some apple sauce and a little almond milk.
Cassidy Reeser, RDN, LD
Thanks for sharing - it could be that your banana or zucchini were not as ripe and "juicy" as needed to moisten the batter. Good idea to add a splash of milk and applesauce!
Tracie
Making it right now.excited.
Cassidy Reeser, RDN, LD
Hope you enjoyed!