Zucchini Banana Bread Muffins with Cinnamon
Tender, moist muffins combining banana sweetness with shredded zucchini for added moisture and nutrition. Greek yogurt replaces traditional butter for a lighter crumb. Warm cinnamon spice ties the flavors together. Perfect for breakfast, lunchbox snacks, or afternoon tea. This version skips excess fat while maintaining richness, making it ideal for those seeking wholesome baking without sacrifice.
Ingredients
- ¼ cup Greek yogurt, plain
- ¾ cup light brown sugar, packed
- 1 cup banana, mashed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 cups all-purpose flourwhole wheat flour1:1whole_grain
adds nuttiness, may dry slightly
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 cup zucchini, shredded
Instructions
- 1
Preheat oven to 350F. Prepare muffin tin with cooking spray or liners.
- 2
Mix Greek yogurt, brown sugar, mashed banana, vanilla, and eggs until combined.
- 3
Whisk together flour, baking powder, baking soda, salt, and cinnamon in separate bowl.
- 4
Gradually add dry mixture to wet mixture and stir until just combined.
- 5
Fold in shredded zucchini.
- 6
Divide batter evenly into muffin wells, filling each about 2/3 full.
- 7
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
- 8
Cool slightly in pan before removing.
Tips
Shred zucchini just before folding in; excess moisture can make batter soggy. Pat dry if very wet.
Fill empty muffin wells with water to ensure even baking and prevent tin damage.
Freeze zucchini overnight, then thaw in cheesecloth to remove excess water before using.
Good to Know
Keep in airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Freeze baked muffins in freezer bag up to 3 months.
Prepare dry ingredients in bowl up to 1 day ahead. Prepare mashed banana and zucchini day-of. Mix batter and bake fresh for best texture.
Serve warm or at room temperature with butter, cream cheese, or Greek yogurt. Pair with coffee, tea, or milk.
Common Mistakes
Overmix batter to avoid tough, dense muffins with tunnels
Don't skip zucchini squeezing to avoid soggy, sunken centers
Measure flour by weight or spoon-and-level to avoid dry crumb
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I add nuts or chocolate chips?
Yes. Fold in 1/2 cup chopped pecans, walnuts, or chocolate chips with zucchini. Reduces zucchini by 1/2 cup if desired to maintain moisture balance.
What if my muffins are dense or sunken?
Overmixing activates gluten; stir gently until just combined. Zucchini too wet causes sinking; squeeze well before folding. Ensure baking soda and powder are fresh.
How long do baked muffins keep at room temperature?
Stored in airtight container, 2 days. Refrigerate up to 4 days for extended freshness. Freeze up to 3 months; thaw at room temperature 1 hour or microwave individual muffin 30 seconds.