I like to shake some cinnamon sugar on top right before baking, but it is not necessary. Another option is to add a handful of chocolate chips to the batter. You can tell from the pictures that I left them out this time. Try them both ways and see how you like them.
Another part of this recipe that you can adapt to your personal preference is the size of the grate you use on the zucchini. I like to use the small grate because my kids feel better about life if they see as little of the zucchini as possible. The large grate still works great. You will just be able to see it a little more in the finished muffins.
More Recipes with Banana or Zucchini
- Magnolia Bakery Banana Pudding Recipe
- Frosted Banana Bars
- Banana Chocolate Chip Pancakes
- Fudgy Zucchini Brownies
- Chocolate Zucchini Muffins
- Zucchini Chocolate Chip Cookies
STEP-BY-STEP PHOTOS on how to make banana zucchini {bikini} muffins
Frequently Asked Questions about how to make Banana Zucchini {Bikini} Muffins
do you recommend using a food processor to grate the zucchini?
Using a food processor is a great option, especially if you want to finely grate the zucchini.
how ripe should the bananas be?
You want the bananas to have at least a few brown spots (see first step-by-step photo above) on them to all the way brown. Bananas contain more moisture the riper they are and become sweeter, yielding a delicious banana-y flavor.
if I want to add in chocolate chips, how much do you recommend?
I recommend a handful of chocolate chips, or if you want to measure it out, use 1/2 cup of chocolate chips. You can even sprinkle some chocolate chips on the top.
can I use a mini-muffin pan for this recipe?
Yes, you can. Bake at 375 degrees, but adjust the baking time to 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
how should I store the muffins?
Muffins will stay fresh for up to two or three days at room temperature in an airtight container or in a Ziploc bag. I do not recommend storing them in the refrigerator because it dries them out. If you want to freeze them, make sure they’re completely cooled before putting them in an airtight container or Ziploc bag. Muffins freeze well for up to three months.
baker’s tools:
Must-Make Muffin Recipes
- 1-2 ripe bananas (appx. ¾ cup mashed banana)
- 1 cup grated zucchini
- ½ tsp vanilla
- ¾ cup granulated sugar
- 1 egg, slightly beaten
- ½ cup melted butter
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1½ cup all-purpose flour
- cinnamon sugar (optional)
- Preheat oven to 375 degrees.
- Prepare a 12-count muffin tin with muffin liners or cooking spray and set aside.
- Mash the bananas thoroughly and grate the zucchini.
- Combine vanilla, sugar, and slightly beaten egg. Mix well, and then add the banana and zucchini. Mix until combined.
- Next, stir in the melted butter.
- In a separate bowl, combine all the dry ingredients together (baking soda, baking powder, cinnamon, salt, and all-purpose flour) and stir until blended.
- Add the dry ingredients to wet ingredients and mix until everything is wet, about 10-12 strokes.
- Scoop batter into prepared muffin tin. If desired, you can shake cinnamon sugar onto the top of each muffin before baking.
- Bake at 375 degrees for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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