These Vegan Zucchini Banana Muffins are fluffy, moist, and come together easily with simple pantry ingredients. Plus, they’re a sneaky delicious way to use up those ripe bananas and zucchini sitting on your counter!
These muffins are perfect for busy mornings or on-the-go snacks.
They’re easy to make with common pantry ingredients, freezer-friendly, and stay super moist and fluffy.
The secret ingredient? Grated zucchini!
You won’t even notice it’s there except for a few cute green specks. It quietly works its magic, keeping the muffins extra moist without overpowering the flavor.
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Ingredients
These easy vegan muffins use simple ingredients and are perfect for customizing with all of your favorite add-ins like walnuts and chocolate chips!
Here’s what you’ll need to make them:
Ripe Bananas: The riper, the better! Heavily spotted and brown bananas add natural sweetness and the best flavor.
Grated Zucchini: Adds moisture and a subtle veggie boost without overpowering the flavor. Be sure to squeeze out excess water before!
Brown Sugar: Adds moisture, sweetness, and a caramelized flavor which is so important when making banana bread.
Avocado Oil: I use either avocado oil, grapeseed oil, or olive oil depending on what I have on hand and they all work well!
Plant-Based Milk: Almond, soy, or oat all work well here. Use what you have!
All-Purpose Flour: Essential for creating light and fluffy muffins.
Baking Powder & Baking Soda: These leavening agents do the rising work while the bananas keep the muffins moist.
Ground Flax: No eggs needed! Ground flaxseed acts as our egg substitute.
Ground Cinnamon: A classic pairing with bananas. I also love adding a pinch of nutmeg and ginger for added flavor!
Kosher Salt: Never skip the salt when it comes to baked goods. It enhances all the flavors!
See recipe card for quantities.
Helpful Equipment
This vegan zucchini banana muffin recipe calls for just a few basic baking tools:
Ice cream scoop: Optional but recommended. Using an ice cream scoop makes dividing the batter quick and ensures even-sized muffins.
Muffin pan: A standard 12-cup muffin pan works best.
Muffin liners: I prefer parchment paper liners for easy cleanup. If you don’t have liners, lightly grease the pan.
Nut Milk Bag: I use a nut milk bag to squeeze the water out of the zucchini. You could also use a clean dish cloth or a fine mesh sieve.
How to Make This Recipe
Just follow these easy steps and you’ll have a fresh batch of muffins ready in no time!
The full written recipe can be found in the recipe card below.
Step 1: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 2: Grate the zucchini and use a clean kitchen towel or nut milk bag to squeeze out as much water as possible.
Step 3: In a separate bowl, add the bananas and mash until smooth.
Step 4: Then add in the grated zucchini, brown sugar, ground flaxseed, oil, and plant-based milk. Mix until well combined.
Step 5: Pour the wet ingredients into the dry ingredients and stir until almost combined, then fold in the walnuts.
Step 6: Continue to stir until fully combined, but be super careful to avoid overmixing the batter.
Step 7: Divide the batter evenly among the muffin cups.
Step 8: Sprinkle the reserved brown sugar over the tops.
Step 9: Bake for 20–25 minutes @ 350°F.
Gently press the top of a muffin and if it springs back without leaving an indent, they're done.
If it feels soft or leaves a dent, bake for a few more minutes.
Note: Since oven temperatures can vary, start checking a bit earlier if your oven runs hot.
Substitutions & Variations
Avocado Oil: Any oil will work, such as vegetable oil, grapeseed oil, or olive oil.
Brown Sugar: You can use coconut sugar or granulated sugar in replace of the brown sugar in the same amount but brown sugar makes for the best flavor.
Plant-Based Milk: I used unsweetened almond but oat or soy work just as well!
Add-ins: Walnuts, pecans, chocolate chips, blueberries, or raspberries would be super delicious.
Zucchini: No zucchini? No problem! Try these banana oatmeal muffins instead!
This recipe has only been tested with the substitutions and variations listed above, so if you try any changes, I'd love to hear how it turned out in the comments!
Tips & Tricks
Measure your flour carefully using the spoon-and-level method: fluff the flour, spoon it into your measuring cup, then level it off with a knife. Avoid scooping directly from the container, as this can compact the flour and result in dry, dense muffins.
Use fresh baking powder and baking soda for proper rise. If your leavening agents are older than 3 months, it’s best to replace them.
Mix the batter just until combined to prevent dense or rubbery muffins.
When adding mix-ins like chocolate chips or walnuts, fold them in gently after the batter is mostly combined, leaving some flour pockets. This will help you avoid overmixing!
Don’t underbake! Press the muffin tops lightly and if they spring back without an indent, they’re ready. If the surface leaves a dent, bake for a few more minutes.
Storage
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in an airtight container in the fridge for up to 5 days. They can be enjoyed cold, but they’re best when gently warmed.
Freezer: These muffins freeze beautifully! Once completely cooled, transfer to an airtight container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Frequently Asked Questions
Yes! Thaw and mash them well before using.
No need! Just wash and grate it with the skin on.
Gently press the top of the muffin, if it springs back and doesn't leave an indent, it’s done. If it feels soft or leaves a dent, it will need a few extra minutes in the oven. You can also use the toothpick method!
More Banana Recipes
Looking for other recipes to use up those ripe bananas? Try these:
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Recipe
Vegan Zucchini Banana Muffins
Ingredients
- 1 ¾ cup All-Purpose Flour properly measured, see note
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- ½ teaspoon Kosher Salt
- 1 cup Grated Zucchini measured after squeezing out excess water
- 1 cup mashed Ripe Banana about 2 small bananas
- ⅔ cup Brown Sugar plus 2 tablespoons (reserved for topping)
- 2 tablespoons Ground Flaxseed
- ¼ cup Avocado Oil or other neutral oil
- ¼ cup Plant-Based Milk unsweetened
- ¾ cup chopped Walnuts optional
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Grate the zucchini and use a clean kitchen towel or nut milk bag to squeeze out as much water as possible. Measure the zucchini after squeezing. You will need 1 cup.
- In a separate bowl, add the bananas and mash until smooth. Then add in the grated zucchini, brown sugar, ground flaxseed, oil, and plant-based milk. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until almost combined, then fold in the walnuts. Continue to stir until fully combined, but be super careful to avoid overmixing the batter.
- Divide the batter evenly among the muffin cups.
- Sprinkle the reserved brown sugar over the tops.
- Bake for 20–25 minutes, or until the tops are golden. Gently press the top of a muffin and if it springs back without leaving an indent, they're done. If it feels soft or leaves a dent, bake for a few more minutes. Since oven temperatures can vary, start checking a bit earlier if your oven runs hot.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
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