Mediterranean Banana Zucchini Muffins
These Mediterranean-inspired Banana Zucchini Muffins are moist, fluffy, and packed with wholesome flavor. Ripe bananas bring natural sweetness, zucchini adds tenderness and moisture, and a touch of olive oil and warm spices give them that Mediterranean flair. Perfect for breakfast, snacking, or even a light dessert, these muffins are a great way to sneak extra veggies into your day while still enjoying a sweet treat.
Time
Prep time: 15 minutes
Bake time: 20–25 minutes
Cooling time: 10 minutes
Total time: ~45 minutes
Ingredients
1 cup grated zucchini (squeezed of excess water)
2 ripe bananas, mashed
2 large eggs
½ cup olive oil (or melted coconut oil)
½ cup brown sugar (or coconut sugar)
1 tsp vanilla extract
1 ½ cups all-purpose flour (or half whole wheat)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
Optional: ½ cup chopped walnuts or pecans, or ½ cup dark chocolate chips
Instructions
Prep oven and pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
Prep zucchini: Grate zucchini and squeeze out excess liquid with a clean towel or paper towels.
Wet ingredients: In a large bowl, mash bananas until smooth. Whisk in eggs, olive oil, sugar, and vanilla.
Dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine: Gently fold the dry mixture into the wet mixture. Add zucchini and stir until just combined. If using nuts or chocolate chips, fold them in now.
Bake: Divide batter evenly into muffin cups (about ¾ full). Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Tips
Don’t skip draining zucchini: Too much moisture will make the muffins soggy.
Use very ripe bananas: The riper, the sweeter and more flavorful your muffins will be.
Don’t overmix: Stir just until the flour disappears for soft, fluffy muffins.
Storage: Keep in an airtight container for 2–3 days at room temperature or refrigerate up to a week.
Freezer-friendly: Wrap and freeze for up to 2 months. Warm in the oven or microwave before serving.
Variations
Nutty Boost: Add walnuts, pecans, or almonds for crunch.
Choco Twist: Stir in dark chocolate chips for a sweeter version.
Mediterranean Flair: Add orange zest, dates, or a touch of cardamom for warmth.
Healthier Swap: Use whole wheat flour for half of the flour, or replace sugar with honey/maple syrup.
Mini Muffins: Bake in mini muffin pans for 12–14 minutes for bite-sized snacks.
Q&A
Q: Can I make these muffins dairy-free?
Yes, they’re naturally dairy-free if you use olive oil or coconut oil.
Q: Can I make them gluten-free?
Yes, just substitute a gluten-free all-purpose flour blend.
Q: Can I reduce the sugar?
Absolutely. The bananas already provide sweetness. You can cut sugar by one-third without affecting texture.
Q: My muffins sank in the middle. What went wrong?
Usually, this happens if the batter was overmixed or the zucchini wasn’t drained well.
Q: Can I use frozen zucchini?
Yes, but thaw and squeeze out as much liquid as possible before using.
Nutrition
(per muffin, based on 12 muffins)
Calories: ~190
Protein: ~3 g
Carbohydrates: ~25 g
Sugars: ~11 g
Fat: ~9 g
Fiber: ~2 g
Sodium: ~160 mg
Conclusion
Mediterranean Banana Zucchini Muffins are a wholesome, balanced treat with natural sweetness from bananas and moisture from zucchini. Lightly spiced and versatile, they’re ideal for breakfast, snacks, or even dessert. Whether you enjoy them plain, with nuts, or with chocolate, these muffins bring comfort, flavor, and a touch of Mediterranean goodness to your kitchen.