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Banana Zucchini Muffins on a plate
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5 from 1 vote

Banana Zucchini Muffins

These easy, lightened up Banana Zucchini Muffins are a moist, fluffy flavor mashup. If you love banana bread and zucchini bread, these are for you1


  • 1 large egg
  • 1 cup mashed ripe banana, (about 2 large bananas worth)
  • cup sugar
  • 1 teaspoon vanilla extract
  • 5 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
  • 1 cup shredded zucchini, (this is less than one medium zucchini’s worth)
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  • Pre-heat the oven to 375 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
  • In a large mixing bowl, add the egg, mashed banana, sugar, and vanilla extract and stir together until well combined. Add the melted butter and stir together. Add the shredded zucchini and stir until combined.
  • In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
  • Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 muffin) serving:
123 calories, 21 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 194 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)