Banana Zucchini Bread Muffins

Banana Zucchini Bread Muffins


"This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way."
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35 m servings 101 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
  2. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.


  • Cook's Note:
  • This recipe can also be made into 2 loaves. Bake for 40 minutes, turn off oven, and let bread sit in the oven for 15 minutes more.


Read all reviews 27
  1. 31 Ratings

Most helpful positive review

These turned out really good. My daughter who is a picky eater loves them. I cut the white sugar by 3/4 cup and it was still sweet enough for us.

Most helpful critical review

A bit too dry...but good if you put butter on them

Most helpful
Most positive
Least positive

These turned out really good. My daughter who is a picky eater loves them. I cut the white sugar by 3/4 cup and it was still sweet enough for us.

DH and my nephew loved these muffins! I thought they were good, but wasn't sure I'd make them again. I thought they needed some nuts or crunch to offset how very moist they are. (I like my muffi...

I also followed other reviewers and added less sugar (1/2 cup) as well as made my own applesauce. I added Ground Flaxseed to give it a more nutritional boost. My husband is not into sweets but ...

Turned out fantastic! I grated two large zucchini (about 2 cups), cut the white sugar by a third, added 1/4 cup of pecans, and topped each muffin with a few dried cranberries. Instead of 36 muff...

Delicious. I made mini muffins and baked for 15 minutes.

Made the recipe into 2 loaves and they turned out great. Followed all ingredients with the one exception that I did not have whole wheat flour so used AP and Bread flour. Followed directions a...

These were super yummy!!! My HUGE suggestion, SPRAY YOUR CUPCAKE LINERS! I was sad I lost so much on the liner =( I did add a few things (not that it NEEDED it). I added craisins, chopped pecans...

Great way to use up bananas and zucchini. I doubled the recipe and added chocolate chips. used all all purpose flour and decreased the sugar a bit. kids love it. I embed up with 53 muffins. ...

This recipe is awesome! The muffins are hearty and delicious, perfect for breakfast!

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