Vegan Zucchini Banana Muffins

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 green specks. It quietly works its magic, keeping the muffins extra moist without overpowering the flavor.

Ingredient Notes

These easy vegan muffins use simple ingredients and are perfect for customizing with all of your favorite add-ins like walnuts and chocolate chips!

Ripe Bananas: Use very ripe bananas with brown spots. They mash easily and provide the moisture that helps bind the muffins.

Grated Zucchini: Grate and squeeze out excess moisture before adding it to the batter. Too much liquid can make the muffins soggy and dense. No need to peel!

All-Purpose Flour: All-purpose flour keeps the muffins light. Heavier flours can make them dense.

Baking Powder and Baking Soda: Both are used to help the muffins rise and stay soft.

Ground Flax: Acts as the egg replacement and helps bind the batter. Must be ground, not whole flaxseeds.

See recipe card for quantities.

Helpful Equipment

This recipe uses a few basic baking tools:

• Ice Cream Scoop: Optional but helpful for portioning the batter evenly between muffin cups.
• Muffin Liners: Parchment liners prevent sticking and make cleanup easier. If not using liners, lightly grease the pan.
• Nut Milk Bag: Useful for squeezing excess moisture from grated zucchini. A clean dish towel or fine mesh sieve also works.

How to Make This Recipe

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 Vegan 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!

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.

Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.