As with any new year, I like encouraging healthier swaps for recipes as long as they still taste great! These banana zucchini muffins can be made with whole wheat flour and still taste incredible. If you are like me with frozen bananas on hand, you can make these pretty easily without having to wait for bananas to become overripe!
About these banana zucchini muffins
These muffins taste just like banana bread but are perfectly portioned as muffins. They bake much faster than loaves of banana bread too. I recommend adding nuts or chocolate chips to make them extra tasty and to add some texture.
My kids love them! If you have picky eaters, you really can’t even tell that’s there is zucchini in them if you peel them before grating. Whatever you decide, these muffins will soon be a new favorite. I baked up an extra batch to have a stash in the freezer when we want a sweet snack or breakfast for a busy day.
Absolutely! Frozen or fresh will work great in this recipe as long as they are super ripe with lots of brown spots. Just let them thaw somewhat before adding them to the batter.
This will vary depending on the size of your muffin tins/liners and if you add nuts or chocolate chips. You should expect approximately 16-20 muffins.
Whole wheat flour absorbs more liquid than all-purpose flour so you need less in this recipe. If you use 2 cups whole wheat flour, the muffins will turn our dry and dense. Please note the muffins will appear darker when using whole wheat flour.
I sure do! I have linked some of the most popular banana recipes on my blog below!
If you make this recipe, please leave a comment and star rating. Also, don’t forget to top them with butter while still warm for an extra special treat!
Banana Zucchini Muffins (Whole Wheat Option)
- ½ cup (1 stick) salted butter softened
- 1 cup sugar
- 2 eggs
- 3 Tablespoons sour cream
- 1 teaspoon vanilla
- 1 cup mashed ripe banana (about 2-3 bananas)
- 2 cups all-purpose flour see note below if using whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup peeled and coarsely grated zucchini see second note below
- 1 cup chocolate chips, pecans, or walnuts optional
- Preheat oven to 350° F and line your muffin tins with cupcake liners.
- In a medium mixing bowl, cream the butter and sugar with an electric mixture until light and fluffy. Add the eggs, sour cream, and vanilla. Mix until incorporated. Add the mashed bananas and mix well.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and mix over low speed just until combined.
- By hand, stir the zucchini and mix just until combined. Add the nuts or chocolate chips, if using. The batter will be fairly thick.
- Pour or scoop the batter into your muffin liners, filling so they are about ⅔ of the way full. Top the bread batter evenly with extra nuts or chocolate chips, if desired.
- Bake the muffins in the preheated oven and bake for approximately 20-22 minutes or until tops spring back lightly when touched.
Be sure to follow along on social media and check out these other great posts!