Zucchini Banana Muffins Recipe – Easy Cinnamon Brown Sugar Bake

Last Updated on 4 months by Neha Deshmukh

Zucchini Banana Muffins Recipe – Easy Cinnamon Brown Sugar Bake

Introduction

Oh, these muffins! They’re seriously the best of both worlds – a sneaky way to get some veggies into your day and a delicious treat. I first stumbled upon this recipe when I had a glut of zucchini from my little balcony garden and a couple of overripe bananas staring back at me. It was a happy accident, and now it’s a family favourite. They’re wonderfully moist, subtly sweet, and perfect with a cup of chai. You’ll absolutely love how easy they are to whip up!

Why You’ll Love This Recipe

These zucchini banana muffins are a winner for so many reasons. They’re incredibly easy to make – perfect for beginner bakers or a quick weekend bake. They’re also wonderfully moist and flavourful, thanks to the zucchini and banana. Plus, they’re a fantastic way to use up those ripe bananas that are just begging to be baked with! And honestly, who doesn’t love a muffin?

Ingredients

Here’s what you’ll need to make a batch of these delightful muffins:

• 1 ¾ cup all-purpose flour (about 210g)
• 1 cup light brown sugar (about 200g)
• 1 tsp baking powder
• 2 tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon powder
• 1 ½ cup grated zucchini (about 150g)
• 1 ½ cup mashed banana (about 2 medium bananas)
• ¾ cup milk (about 180ml)
• 1 large egg
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients for a moment! The zucchini is the secret weapon here. Don’t skip it! It adds so much moisture to the muffins without any noticeable zucchini flavour. Just grate it finely – you won’t even know it’s there!

Now, about those bananas… the riper, the better! Seriously. Those spotty, almost-too-soft bananas are perfect for baking. They’re naturally sweeter, which means you might even be able to reduce the sugar a little.

And finally, that cinnamon and brown sugar combo? Magic. It adds a warm, comforting flavour that just makes these muffins extra special. I sometimes add a tiny pinch of nutmeg too, but that’s just me!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tray with cupcake liners, or grease it well with non-stick spray.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon powder. Make sure everything is nicely combined.
3. Add the grated zucchini and mashed banana to the dry ingredients. Give it a gentle stir with a spatula – you don’t want to overmix!
4. In a separate bowl, whisk the milk, egg, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and fold everything together until just combined. A few lumps are okay – overmixing will make the muffins tough.
5. Divide the batter evenly among the 12 muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool completely in the tray on a wire rack before enjoying. They’re delicious warm, but also great at room temperature.

Expert Tips

• Don’t overmix the batter! This is the key to tender muffins.
• Grate the zucchini finely. You don’t want big chunks.
• Use ripe bananas for the best flavour and sweetness.
• For extra flavour, try toasting the cinnamon powder in a dry pan for a minute before adding it to the mix. It really wakes up the flavour!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I like one that already contains xanthan gum.
• Spice Level: Add a ¼ tsp of nutmeg to the dry ingredients for a warmer, more complex flavour. My grandmother always did this!
• Festival Adaptations: These are fantastic for back-to-school snacks! You can even add a handful of chocolate chips or chopped nuts for an extra treat.

Serving Suggestions

These muffins are perfect on their own, but they’re even better with a little something extra. Try them with:

• A warm cup of masala chai
• A dollop of Greek yogurt and a drizzle of honey
• A side of fresh fruit

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to a week.
• Freezer: You can also freeze these muffins! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months.

FAQs

• Can I use frozen zucchini in this recipe? Yes, you can! Just thaw it completely and squeeze out any excess moisture before grating.
• Can I add nuts or chocolate chips to the muffins? Absolutely! About ½ cup of chopped nuts or chocolate chips would be perfect.
• How do I know if the muffins are baked through? Insert a toothpick into the center of a muffin. If it comes out clean, they’re done!
• Can these muffins be made ahead of time? Yes! You can bake them a day or two in advance and store them in an airtight container.
• What’s the best way to store leftover muffins? An airtight container is your best friend! They’ll stay fresh for days.