Zucchini Banana Bread Muffins

Author: Lana Published: 06/26/2026

These Zucchini Banana Bread Muffins are a wonderful way to put your garden zucchini to good use! They’re a healthier muffin loaded with a whole zucchini, 2 ripe bananas, almond flour, oats, crunchy walnuts, and sweetened with pure maple syrup—making them an ideal breakfast or snack option. Plus, with a sprinkle of mini chocolate chips on top, they quickly become a family favorite that kids absolutely adore!

Why We Love Muffins! – Nothing beats a fresh batch of muffins coming straight out of the oven. These Zucchini Banana Bread Muffins are the perfect way to use up garden zucchini and those overly ripe bananas before they go bad!

Smarter Ingredients – Using wholesome ingredients like oats, almond flour, and walnuts, these muffins make a nourishing option for lunchboxes, breakfast alongside a smoothie, or a quick snack. They freeze wonderfully, too, so you can enjoy them anytime, all year round! If you enjoy these, you might also like my Blueberry Banana Oatmeal Muffins.

More Muffin Love – If you’re a fan of zucchini muffins, you should also check out my Healthier Strawberry Rhubarb Muffins or the Chocolate Chunk Protein Banana Nut Bread for more cozy bakes.

These Zucchini Banana Bread Muffins offer the perfect way to make use of garden zucchini and ripe bananas! Packed with flavor and nutrition, they feature 2 bananas, almond flour, oats, walnuts, and a touch of maple syrup—ideal for a wholesome breakfast or snack. Finished with mini chocolate chips, these muffins are a guaranteed hit with kids and adults alike!

Love this recipe? Hit the stars and let me know!

5 from 3 votes

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 191kcal

Notes

Garden zucchini tends to be much juicier than store-bought. That’s why pressing out the water after shredding is key to keep your muffins from turning soggy.
If you don’t have maple syrup on hand, feel free to swap it with brown sugar or honey.
Walnuts add nice texture and protein, but pecans make a great alternative if you want to mix things up.
Using mini chocolate chips means you get chocolate in every bite without overwhelming the mix. You can also use white chocolate chips or regular-sized chips if you prefer.
For a nut-free version suitable for school, replace the almond flour with all-purpose flour, leave out the walnuts, or try adding ¼ cup raisins or sunflower seeds instead.

Nutrition

Did you try this recipe? Please leave a comment and star rating—it means a lot!

Got zucchini from your garden and some bananas turning brown? These Zucchini Banana Bread Muffins are just what you need! They’re a wholesome, family-friendly treat featuring 1 shredded zucchini and 2 ripe bananas, mixed with nutrient-rich almond flour, oats, walnuts, and sweetened lightly with maple syrup. Topped off with mini chocolate chips, this muffin recipe is a tasty, nutritious way to start your day or keep hunger at bay.

The recipe is straightforward and forgiving. You mix everything in one bowl, spend about 10 minutes prepping, then pop them in the oven for 25 minutes—so just 35 minutes total from start to finish. You’ll end up with a dozen moist, grab-and-go muffins that freeze well and make life easier on busy mornings. Expect tender crumb muffins with a gentle sweetness, a hint of oats and nuts for texture, and just enough chocolate to satisfy those sweet cravings.

Keep reading for the full recipe details, ingredient tips and swaps, a clear step-by-step method with photos, pro cooking tips, plus storage and freezing advice, and answers to your most common questions. Everything you want to make these zucchini banana bread muffins your new go-to snack or breakfast!

Quick prep: about 10 minutes plus 25 minutes baking
Yields 12 delicious muffins
Flavor-packed: almond flour, oats, walnuts add nutrition and texture, mini chocolate chips finish it off
Flexible and freezer-friendly for busy lifestyles

Highlights and Benefits

These zucchini banana bread muffins are a no-fuss, family-pleasing bake that transforms garden zucchini and overripe bananas into a tasty and moist breakfast or snack. They come together easily in one bowl, are packed with wholesome ingredients like almond flour, oats, and walnuts, and get a fun, kid-friendly boost from mini chocolate chips.

Quick and easy: just 10 minutes prep and 25 minutes to bake a full dozen muffins.
Healthy swaps: sweetened naturally with maple syrup and enriched with oats and almond flour for extra nutrition.
Convenient: perfect for breakfast, lunchboxes, or anytime snacks—and they freeze beautifully for make-ahead convenience.

Ingredients and Smart Swaps

¾ cup all-purpose flour
½ cup almond flour
½ cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
¼ cup pure maple syrup
¼ cup milk (any kind works)
2 Tablespoons melted coconut oil or butter
1 large egg
2 mashed ripe bananas
1 medium zucchini, shredded and squeezed to remove some water (about 1 cup packed)
½ cup chopped walnuts
⅓ cup mini chocolate chips, divided (half mixed in and half for topping)

How to Make

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper or silicone liners (or grease the cups).
Chop the walnuts, mash the bananas, and shred the zucchini with a box grater.
Place shredded zucchini in a measuring cup (about 1 packed cup) and press by hand to remove excess water.
Whisk together all dry ingredients: all-purpose flour, almond flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl.
Add maple syrup, milk, melted coconut oil or butter, egg, mashed bananas, shredded zucchini, chopped walnuts, and about half the mini chocolate chips to the dry mix.
Stir the batter gently until just combined, avoiding overmixing.
Divide the batter evenly among the 12 lined muffin cups, filling each about ¾ full.
Sprinkle the remaining mini chocolate chips on top of the filled muffin cups.
Bake at 375°F for about 25 minutes, avoiding opening the oven before 20 minutes.
Allow muffins to cool slightly on a rack before removing from the tin and serving.

Baker’s Tips

Squeeze Out Excess Water from Zucchini – This step is key because zucchini moisture levels vary a lot, especially between garden and store-bought. Use a medium zucchini, shred it, then press it firmly but gently with your fingers to get rid of the watery liquid. You don’t need to squeeze it like a sponge—just enough so your batter isn’t watery. If you only have large zucchini, measure 1 packed cup after shredding.

Resist the Oven Peek – Opening the oven door too early is the classic muffin killer and can cause them to collapse in the middle. Let them bake at least 20 minutes before checking.

Liners Are Your Friend – I prefer reusable silicone liners or compostable parchment liners. I haven’t tried just greasing the pan for this recipe, but liners help clean-up and keep muffins looking nice.

Mini Chocolate Chips for Even Distribution – These smaller chips spread through the batter beautifully, giving you a little chocolate surprise in every bite. Plus, topping them adds a nice visual touch that kids love.

Let Muffins Cool Before Eating – Fresh from the oven, these muffins are soft and a bit fragile. Letting them cool on the counter allows them to set up and makes them easier to handle and enjoy.

Storage and Freezing – Keep your muffins fresh by storing them at room temperature for a day or two, refrigerate for up to 5 days, or freeze to enjoy later.

Mix-Ins and Substitutions

If you want to shake things up or adjust for allergies, try these easy swaps and additions without changing the steps:

Nut-free: Skip the walnuts and swap the almond flour for all-purpose flour or substitute an extra ½ cup rolled oats. Add ¼ cup raisins or sunflower seeds for a bit of texture.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour, making sure to choose gluten-free oats.
Fruit additions: Toss in ½ cup fresh or thawed frozen blueberries, diced apples, or half a cup of grated carrot for a flavorful twist.
Flavor changes: Replace walnuts with pecans, swap mini chocolate chips for white chocolate or peanut butter chips, or stir in ½ teaspoon vanilla extract or a pinch of nutmeg for a warm, cozy flavor.
Loaf-style baking: Pour the batter into a greased loaf pan and bake at 350°F for about 45-55 minutes, or until a toothpick comes out clean.

Storage and Reheating

Here’s how to keep your zucchini banana bread muffins fresh and delicious so you can enjoy them whenever:

Room temperature: Store muffins in an airtight container for 1 to 2 days. Placing a paper towel inside the container helps absorb moisture and keeps them fresh longer.
Refrigerate: Keep muffins in an airtight container in the fridge for up to 4-5 days.
Freeze: Let muffins cool completely, then wrap each individually in plastic wrap or parchment paper. Place them in a freezer-safe bag or container and freeze for up to 6 months.
To reheat: Thaw frozen muffins overnight in the fridge or for one hour at room temperature. Warm in the microwave for 15-30 seconds (microwave strengths vary) or heat in a 325°F oven for 8-12 minutes until warmed through. For frozen straight from the freezer, microwave for 30-60 seconds or bake for 12-18 minutes at 325°F.
Make-ahead tips: Double the batch and freeze extras for quick breakfasts. You can also prep the batter ahead of time and refrigerate it for a few hours before baking, but note the texture may shift slightly if held too long.

Common Questions and Answers

What if I don’t have maple syrup?

No worries! You can replace maple syrup with brown sugar or honey without any trouble.

Are these muffins gluten-free?

I haven’t personally tested gluten-free versions, but swapping all-purpose flour for a gluten-free flour blend and ensuring certified gluten-free oats should work well.

Can I make these muffins nut-free for allergy-safe schools?

Absolutely. Just swap the almond flour with all-purpose flour, leave out the walnuts, or swap in ¼ cup of raisins or sunflower seeds to keep the texture interesting.