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Easy One-Bowl Zucchini Banana Muffins: Best Moist Recipe

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These moist one-bowl zucchini banana muffins are quick, easy, and incredibly forgiving. The combination of banana and zucchini creates a soft, tender texture that stays moist for days, and the one-bowl cleanup makes them perfect for busy mornings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
  2. Shred the zucchini. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater. Place the shredded zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and squeeze firmly to remove as much liquid as possible.
  3. Mash the banana. In a separate small bowl, mash the ripe banana with a fork until it’s mostly smooth with a few small lumps. Set aside.
  4. Mix the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Add the wet ingredients. Make a well in the center of the dry ingredients. Add the eggs, vegetable oil, and vanilla extract. Stir with a spatula or wooden spoon until just combined.
  6. Fold in the banana and zucchini. Add the mashed banana and the squeezed-dry zucchini to the bowl. Fold gently with a spatula until everything is evenly incorporated. Be careful not to overmix.
  7. Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups. The cups should be about ¾ full.
  8. Bake. Place the muffin tin on the center rack of your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  9. Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For extra tall muffins, let the batter rest in the muffin tin for 10 minutes before baking. The zucchini squeeze is non-negotiable—don’t skip it. Room temperature eggs matter for even incorporation. Don’t overmix the batter. Check for doneness early, starting at 18 minutes. Let the muffins cool properly to avoid soggy bottoms.

Nutrition

Keywords: zucchini banana muffins, one-bowl muffins, moist muffins, healthy muffins, easy muffin recipe

Find it online: https://breezybake.com/easy-one-bowl-zucchini-banana-muffins-best-moist-recipe/