Some mornings demand a little extra comfort without too much fuss. That’s where these banana zucchini muffins with oil step in—soft, flavorful, and just the right kind of wholesome. It’s funny how the aroma of cinnamon mingled with ripe banana can make the whole kitchen feel like a warm hug, even before the first bite.
I remember one chilly morning last week when I was half-distracted by emails but craving something homemade. I grabbed a muffin fresh from the oven, still warm and slightly crumbly on the edges. The zucchini keeps them surprisingly moist, and that subtle hint of cinnamon just pulls you back for another crumb, or two. I wasn’t even sure I had enough zucchini left, so I improvised the amount a bit—turns out, it didn’t matter much. These muffins have a way of forgiving little kitchen slip-ups.
- Moist texture from the oil and grated zucchini makes these muffins feel indulgent without overdoing it.
- The balance of banana sweetness and cinnamon spice is subtle—perfect for those who want flavor without overwhelming sugar.
- They’re approachable: no fancy equipment or weird ingredients, just a straightforward recipe that fits into busy mornings.
- It’s simple—and that’s kind of the point; not every muffin needs to be complicated to be satisfying.
If you’re worried about the zucchini, don’t be. It’s barely noticeable in the final bite but adds a lovely softness that keeps the muffins from drying out too fast. Plus, it’s a sneaky way to get a little green into your day.
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Banana Zucchini Muffins with Oil
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Moist and flavorful banana zucchini muffins made with vegetable oil, perfect for a healthy snack or breakfast treat.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1 cup grated zucchini, squeezed to remove excess moisture
1/4 cup milk
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract and mashed bananas until fully incorporated.
Add the grated zucchini and milk to the wet ingredients and mix until evenly combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
These muffins bake up beautifully in any basic muffin tin—no special pans needed. I usually serve them warm with a thin spread of butter or just on their own with a cup of tea. Sometimes I toss in a handful of walnuts or swap out the cinnamon for nutmeg, but honestly, I haven’t tested all the variations thoroughly. You might find a tweak you like even more.
For storage, they keep well on the counter for a few days, but if you want to stash some for later, freezing works great. Just pop them in a sealed bag and thaw when you’re ready for a quick snack.
FAQ
Can I substitute the oil? I’ve tried using melted butter before, but the texture wasn’t quite the same—oil keeps them moist and tender.
Is the zucchini taste strong? Not at all. It’s really subtle and mostly adds moisture, so even picky eaters might not notice.
Can I make these gluten-free? I haven’t tried, but a gluten-free flour blend might work. Just be gentle when mixing to keep that tender crumb.
Ready to try these? Grab your muffin tin and let the cozy baking begin.