banana-zucchini muffins


Baked goods with bananas or zucchini are generally tasty and moist, so I decided to use both in these banana-zucchini muffins. A bit of whole-wheat flour gives the muffins a nutty character, and cinnamon and nutmeg impart spicy notes – the flavors come alive at room temperature. Best of all, honey is the primary sweetener, so you can feel virtuous about enjoying these morsels alongside your morning coffee.

Banana-Zucchini Muffins
Adapted from Nigella Lawson
2 Tbsp unsalted butter
1/3 cup honey
1/2 tsp vanilla extract
2/3 cup flour
1/3 cup whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1 large ripe banana
1 cup grated zucchini
1 Tbsp turbinado sugar

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Melt butter and honey in a small saucepan over low heat, then remove from heat and stir in vanilla extract.

Whisk together flours, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Mash banana in a small bowl and mix in grated zucchini and melted-butter mixture; add to four mixture and stir just until combined.

Fill each baking cup 2/3 full of batter and sprinkle evenly with turbinado sugar. Bake for about 18-20 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 10 muffins (serving size: 1 muffin)
Calories – 115
Carbs – 23

  1. These look lovely Laura! I love using zucchini in baking. Since it is so mild-tasting, it is perfect for baked goods. I love the addition of turbinado sugar on the top of each muffin. I am sure it gives them a delightful crunch when you bite into them.

  2. Just made these! I used coconut oil instead of butter and they were oh so tasty! Lightly spiced, deliciously moist and a definite bookmark! Thanks!

  3. I made these tonight and they are a hit in my house! Thanks for the recipe! (Only change I made was not using liners) Will be making these again, maybe adding a few chocolate chips and some coconut too! Yum!

  4. This was a Pinterest find for me and I’m so glad I came across them! They’re delicious! I just made my second batch today and made a couple adjustments – I found them too sweet, so I cut back on the honey to 1/4c and beefed up the whole wheat flour to 1/2c and the white to 1/2c. I also added a dash of ginger to this bunch. Yum!

  5. I love this recipe!! It has become a family favorite. So today I am wanting to make this but have no zucchini. Can I just omit it or do I need to add something else in it?

    1. Hi Lorae, thanks for your comment! So glad you like the muffins :). If you don’t have zucchini, I’d just omit it but add a second banana for moisture. If you want, you could always fold in a 1/2 cup chopped pecans or walnuts also. Hope that helps!

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