Soft and tender, fruit and veggie-packed vegan zucchini banana muffins are perfect 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, and the first one is the make vegan zucchini bread with all of the in-season zucchini that I usually have on hand.
The other reason is to make vegan zucchini banana muffins. As you might guess, these vegan muffins are like banana muffins and zucchini muffins combined into one.
The result is a fruit and veggie-packed muffin that's filled with cozy and warming ingredients! And it's dairy-free, egg-free, and mixed up in one bowl.
Why this recipe works
- Tried & true: This is one of the first recipes that I shared on my blog, and since then I've made it a ton and it's received a lot of feedback on social media and the blog.
- Practical ingredients: These muffins use classic baking ingredients. No applesauce or flax egg is needed, just pantry staples that you probably already have on hand.
- Soft texture: Zucchini is packed with moisture and not super flavorful, so it makes a very moist, soft muffin without affecting the flavor.
- This is a great way to use up summer zucchini or leftover zucchini. I came up with this recipe because I had leftover grated zucchini from zucchini corn fritters!
Ingredients
- Zucchini: One medium zucchini, or about ½ pound, typically yields 1 cup of shredded zucchini. Leftover shredded zucchini freezes well.
- Bananas: Two medium bananas typically yield 1 cup mashed banana. Choose ripe bananas for a strong banana flavor. This also makes them a lot easier to mash.
- Canola oil: This is my go-to baking oil because it has a neutral flavor, but olive oil or avocado oil also works well here.
- Cinnamon: Adds a cozy warmth to the muffins.
- Light brown sugar: This recipe is made without standard white sugar and uses light brown sugar instead, which adds a more caramel-y flavor to the muffins.
- Apple cider vinegar and baking soda leaven the muffins by interacting with each other, creating gas that appears as bubbles.
Top tips
- Batter thickness: 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.
- Measuring flour: I recommend using the spoon and level method to measure flour. These days I measure most of my baking recipes using gram weights and a kitchen scale, but since this isn't the standard, spooning and eveling will give you the most consistent measure. 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.
- Oven temp: Don't forget to adjust the oven temp! This might seem finicky, but I promise it's worth it! Start the temperature at 425 degrees, then reduce the heat to 350 degrees after 5 minutes. This method makes the zucchini banana muffins poof up like classic bakery-style muffins. Just don't forget to set a timer to lower the heat, or the muffins may burn.
- Serve zucchini banana muffins 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 quinoa soup).
FAQ
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.
The bread is ready when it is golden and pulling away from the edges of the loaf pan. A toothpick inserted in the center should come out clean. Let cool for 5 minutes before turning out to cool.
Starting the muffins at a higher temp promotes a faster rise, creating the domed appearance. The heat is then decreased to allow the muffin to cook evenly.
I haven't tested this recipe with gluten-free flour, but it should work with an all-purpose gluten-free flour blend, such as the kind that Bob's Red Mill makes.
Storage tips
- Leftover muffins are best within 3 to 4 days. I recommend keeping them refrigerated in a closed container. Because these are high-moisture muffins, they won't dry out in the fridge.
- Freezing: Vegan muffins freeze well! Let them cool completely before transferring to an airtight container to freeze. Let thaw quickly at room temperature or heat in the microwave for 15 to 30 seconds.
More vegan muffins
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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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 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.
Stacy Huss says
Hi, I just made these muffins😋 I did use whole wheat pastry flour instead of white, mostly applesauce with a little oil and shredded carrot with the zucchini. I also added chocolate chips for my husband and he’s a fan👍🏻 Thanks for sharing this yummy recipe!
Cassidy Reeser says
Love the chocolate chip addition!! Thanks for the review!
Tara says
This is such a delicious and easy recipe! I make them all the time (and add chocolate chips, rhubarb, huckleberries, etc.)
Jenn says
Prepared recipe as written to make 9 muffins. Used silicone cupcake liners, slide right out. Had to cook an additional 2 minutes due to size/oven. Instant fan favorite, no animal products used nor were they missed from the Omnis in the house. I think I would like to add walnuts next time due to personal preference but 5 ⭐ as is!
Thank you!
Cassidy Reeser says
I bet they would be great with walnuts. Thanks for the review!
Ray says
Hi - Is there an alternative to the Apple Cider Vinegar?
Cassidy Reeser says
An equal amount of white vinegar or lemon juice should work.
Sue says
Could I sub applesauce for the oil? Would love to make them today!
Cassidy Reeser, RDN, LD says
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 says
Iv tried this twice with almond flour an both time the muffins sunk in middle, great taste
Cassidy Reeser says
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 says
Can you use almond flour for this?
Cassidy Reeser, RDN, LD says
Yes that would work well!
Ashley says
I added cocoa powder, nuts, and a touch of nutmeg. Really moist and super delicious.
Elaine de O. says
I have never left a review before. These are delicious! We're not vegan but this recipe with no eggs caught my attention as most zucchini muffin recipes had 2 or 3 eggs which baffled me. My notes: Yes, use super ripe bananas. I had grated 2 kinds of zucchini, a yellow and a green one. Green had more liquid, yellow was dry so used half of each making sure to get approx half of the liquid in bottom of measuring cup. That liquid was needed otherwise batter was dry. Cut back to 1/3 cup brown sugar and added 1/4 cup Stevia so "sugar" was a little over 1/2 cup total. Also, added 1/3 chocolate chips. YUM!! I also got 12 muffins.
** Make sure you do the 2 temps and times for cooking! I almost missed that.
Cassidy Reeser says
Thanks so much for the review! Also happy to hear the Stevia swap worked!
Anna C says
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 says
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 says
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 says
Those sound like great substitutions, so glad you enjoyed!
Debbie says
Just made these for the vegan children that attend our nursery.. they have turned out brilliant. I didn’t have cider vinegar so used chai seed bins instead and it was perfect. I used vegetable oil also.
Great recipe they rose really well so this will now be in the nursery recipe book 😀😀
Andrea says
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 says
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 says
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 says
Something was missing - batter was too dry (crumbly). Wound up adding some apple sauce and a little almond milk.
Cassidy Reeser, RDN, LD says
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 says
Making it right now.excited.
Cassidy Reeser, RDN, LD says
Hope you enjoyed!
Shannon says
Substituted spelt flour and cane out great!
Cassidy Reeser says
I'm happy to hear that worked! 🙂