The BEST Banana Zucchini Muffins


banana zucchini muffinI don’t label things THE BEST very often.  But these banana zucchini muffins ARE the very best I’ve ever made!

The combination of the zucchini AND the banana make these muffins so moist that very little oil is needed to keep them together!

If you like your muffins sweet (and chances are if you live in America you are used to sweet muffins) a tip is to use VERY ripe bananas.  Bananas get much sweeter as they ripen and actually go higher on the glycemic index the riper they are.   This will enable you to cut back on the sugar and still get that sweetness you are expecting.

Another tip is to be sure to use ORGANIC zucchini – conventional zucchini and squash are genetically modified.  I also use pure organic cane sugar.   Again organic ensures the sugar beet isn’t genetically modified.

I hope you enjoy these muffins as much as we did!

banana zucchini muffins


The BEST Banana Zucchini Muffins

A super moist, sweet banana zucchini muffin without tons of sugar and additives. Be sure your bananas are extra ripe for this recipe.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


  • 1 Cup A/P Flour
  • 1/2 Cup White Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon fine Sea Salt
  • 1 Large Organic Egg
  • 1/4 Cup Light Olive Oil
  • 1/4 Cup Organic Unsweetened Applesauce
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 Cup Organic Cane Sugar
  • 1 Cup Organic Zucchini, freshly grated (1 large)
  • 3 Over Ripe Organic Bananas, peeled and mashed (HEAPING cupful)
  • 1/4 Cup Walnuts (optional)


  1. Preheat the oven to 350 degrees F
  2. Sift the flour, baking soda, baking powder, cinnamon and nutmeg and salt in a large bowl
  3. Whisk the egg, oil, applesauce, vanilla and sugar in another bowl
  4. Add the wet ingredients to the dry and stir until just combined
  5. Grate the zucchini and mash the banana
  6. Add to the mixture and stir lightly to combine
  7. Stir in nuts if desired
  8. Grease (or line) 12 muffin tins and fill 3/4 full with batter
  9. Bake for 25-30 minutes or until a toothpick comes out clean


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All nutrition information is approximate:

Calories 168; Fat 5.1 gr; Cholesterol 15.5 mg; Sodium 103 mg; Carbs 29.3 gr; Fiber 1.8 gr; Sugar 15.5 gr; Protein 2.5 gr


  • Serving Size: 1 muffin

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂



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  1. Donna Van Blaricom says:

    I didn’t add egg. Muffins are very moist and yummy!

  2. Hello I was wondering if you had worked out the calorie count per muffin?

    • I don’t have the calorie count on these muffins Sabrina. But there are a few online counters you can use if you put the ingredients in.

  3. stayathomemother04 says:

    I don’t use applesauce at all. Instead of using the applesauce could I increase the oil to 1/2 cup?
    Thank you for your time.

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