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One-Bowl Zucchini Banana Muffins

Anna Beck

I love muffins.

  • They are relatively easy to make. You just need a wooden spoon and a large bowl.

  • You have a snack for several days.

  • My kids usually always eat them.

  • They don’t need a lot of sweetener, especially if you use mashed bananas.

  • They taste delicious.

  • They can be eaten any time of the day!

Whenever I want to bake something with my kids, muffins are usually one of our first ideas. Right now, my kids are 6, 4 and 3. And especially my 4-year-old and 3-year-old love to help in the kitchen and stir and measure. Muffins are perfect to make with that age!! They are very forgiving and are kind of that no-nonsense that you need with a recipe when you are baking with kids.

These zucchini banana muffins are perfect if you are looking for a recipe to use any zucchini in your garden. My dad gave me 2 medium-to-large sized zucchinis from his garden this past week, and we made two batches of these muffins with them. One zucchini for each batch. We mixed in raisins the first time and then did chocolate chips the next. Both were great!

Here is the breakdown for this recipe.

  • Zucchini (I do one medium-to-large one, and it’s about 2 cups shredded)

  • 2 bananas (medium-to-large size)

  • Maple syrup (we use grade a pure maple syrup)

  • Pure Vanilla Extract

  • Flour

  • Salt

  • Baking soda

  • Ground cinnamon

  • Chocolate chips OR raisins (chocolate chips makes for a more-decadent treat!)

TIPS FOR THE BANANA AND ZUCCHINI

Mashing the banana.

I love to mash the banana with my hands right in the peel before I peel it and place in the bowl. You just squeeze/massage it in the peel and it will come out softened and mashed. That way it is already on its way to being mashed up! And then I will use a whisk to whisk it even more until just little chunks remain.

Shredding the zucchini

For the zucchini, I peel it slightly and then shred it with the shredder side of a box grader. I don’t strain or dry this zucchini, I just place right in the bowl with the banana!

If you make these muffins, be sure to tag me @urban.apron so I can see them!

One bowl Zucchini Banana Muffins

Makes 14-18 regular-sized muffins

  • 1 zucchini, shredded (about 2 cups)

  • 2 large bananas, mashed

  • 2 eggs

  • 1 tablespoon pure vanilla extract

  • 1/3 cup flavorless oil (a light olive oil will also work!)

  • ½ cup pure maple syrup

  • ½ teaspoon ground cinnamon

  • 1 ½ teaspoons baking soda

  • ½ teaspoon salt

  • 2.5 cups of all-purpose flour

  • 1 heaping cup of chocolate chips and/or raisins

Directions:

  1. Preheat oven to 350 degrees

  2. In a large bowl, mash the banana until small chunks remain. Using a whisk to do this makes it easier.  Then mix in the shredded zucchini. Add the eggs, vanilla, oil and maple syrup and combine. Add in the baking soda, salt and cinnamon. Add in the flour and mix with a wooden spoon until combined. Stir in chocolate chips or raisins.

  3. Spray 18 muffin tins or line with paper liner.

  4. Using an ice cream scoop or a ¼ cup measuring cup, scoop the batter into the tins. This will make about 14-18 muffins, depending on the size.

  5. Bake for about 20 minutes. Check at 20 minutes and if the edges are getting golden brown and the middle appears baked, take out and let cool 5 minutes in the tins. If it doesn’t appear done, bake for about 1 minute longer.

  6. Take out of tins and let cool fully on a wire rack. Store in an air-tight container for up to 4 days at room temperature.