Egg free, dairy free banana and zucchini muffins are a deliciously tender and gently sweet muffin. This simple vegan muffin recipe is quick and easy. Just throw all ingredients in one bowl and mix away!

It is that time of year where gardens are getting started, seeds are planted and pretty soon you will get to enjoy the fruits of your labor.

Except, sometimes the fruits of your labor are super prosperous, so prosperous that you have an excess of them. Zucchini plants are one of those plants that grow merrily and in abundance. With the exception of that vial bug, the squash vine borer. Blehhhh. If anyone has tips on how to recover from those vermin I am all ears; I was so annoyed when my precious zucchini plants were ruined.

Anyway, on to more positive thoughts. If you find yourself in the amazing position where you have extra zucchini then this is where this delightful and easy recipe for zucchini banana muffins comes in! Heck, even if you do not grow your own zucchini (*sarcastic gasp*) it is worth it to head to the grocery store and pick one or two up.

What do zucchini muffins or zucchini bread taste like?

If you have never had zucchini muffins before, fear not. There is always time to try. In my humble opinion, when adding zucchini into a muffin or quick bread it does not really taste like anything? Perhaps a slight earthiness but nothing strong.

That is helpful, right? Haha.

But in all honesty, zucchini muffins do not taste like zucchini, so if you want something that tastes like zucchini this ain’t it. This is also why I add ripe banana to the recipe. Egg free, dairy free banana and zucchini muffins are in a league of their own. The banana brings a subtle sweetness and tenderness and the zucchini brings moisture and texture. Combined, you have a light muffin that sort of tastes like a garden-fresh, banana bread.

I also like to add cinnamon to really bring out the homey flavors. Otherwise it would be a pretty plain muffin. If you are not a fan of cinnamon, maybe leave it out and add some chocolate chips instead! Or get creative and add your own spices or mix-ins!

This egg free, dairy free banana and zucchini muffin recipe is a pretty good base recipe for making something with your own personal touches. I have found it to be pretty forgiving in terms of measuring out banana and zucchini.

That being said, don’t go crazy and change it up entirely since ya know, baking is a science after all.

Egg free and dairy free muffins:

These are technically vegan muffins since they do not contain egg or milk ingredients. Eggless and dairy free muffins are just as delicious as their counterparts containing those ingredients. Promise. So if you find yourself without butter, milk, eggs or maybe have an allergy or intolerance to these ingredients, this recipe is for you!

How many zucchini’s are used in this muffin recipe? How many bananas?

You need about 1 medium sized zucchini or 2 small zucchini’s for this recipe. Bananas are a bit trickier to measure but 2 medium ones have given me great success. Of course you could double it and make 24 muffins and freeze the extras.

If you know me, which you probably don’t let’s be real, but IF you did you would know that I am a huge proponent of freezing baked goods!

These zucchini muffins freeze beautifully — wrap individually in plastic wrap and then place in a ziploc bag, then take out as needed. These should stay fresh in the freezer for about 2-3 months. If you have any summer travel plans, these would be great to take along in the car!

Do you have other egg free muffin recipes?

I thought you would never ask!

If you search for ‘muffins’ you will see my list; some of our current favorites are:

How to make the best egg free, dairy free banana and zucchini muffins:

Preparation:

-Preheat oven to 350 F. Line a standard muffin tin with 12 paper liners. Set aside.

-In a 2 cup measuring cup, place the banana and mash with a fork until you get a puréed consistency (some banana bits are ok.)

-Finely grate the zucchini with a cheese grater. Wrap in paper towel or kitchen towel and squeeze the excess liquid out. You can leave some liquid so it is moist and damp still— not completely wrung out.

Make the Batter:

-In a medium mixing bowl, add the puréed banana, milk, oil, brown sugar, and vanilla extract. Mix well until combined. Next add in the finely grated zucchini and mix well again until zucchini is evenly distributed in the batter.

—I would have inserted a photo here, but quite frankly it does not look appetizing at this stage so just know I have done you a service 😉

-To the batter, add the flour, baking powder, baking soda, salt and cinnamon in this order. Try to mix the dry ingredients on top of the batter before incorporating.

-Then gently mix all together until no dry streaks go through it. Try not to over mix.

-Scoop into prepared muffins tin and fill about 3/4 way full. Bake 18-24 minutes until tooth pick comes out clean and tops spring back when gently tapped.

Allow to cool for a couple minutes in the muffin tin, then remove to a wire rack to finish cooling. Muffins are one of those things that actually taste better when they have cooled down. Eating a warm muffin may disperse moisture in an odd way making it seem gummy.

Enjoy!

Things that helped in the kitchen for this recipe, and can help you too:

–cupcake liners/baking cups- The “if you care” brand is environmentally conscious, non-toxic, chlorine free and paper is unbleached. I always appreciate less chemicals in my diet, don’t you? amazon

–Stainless steel mixing bowl with non-slip base – amazon

—12 cup muffin pan from Ninja- This is truly non stick, and I can just wipe it clean right after using. No need to throw in the dishwasher.

–Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂

Egg Free, Dairy Free Banana and Zucchini muffins

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Ingredients

2 medium ripe bananas mashed into puree (about 3/4 cup-1 cup)
1/3 cup soy milk
1/4 cup avocado oil
3/4 cup brown sugar
1½ teaspoons vanilla extract
1/2 cup To 2/3 cup finely grated zucchini Liquid squeezed out but still damp
1 ¾ cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 F. Line a muffin tin with 12 paper liners.
In a 2 cup measuring cup, place the banana and mash with a fork until you get a puréed consistency.
Finely grate the zucchini with a cheese grater. Wrap in paper towel or kitchen towel and squeeze the excess liquid out. You can leave some liquid so it is moist and damp still. Not completely wrung out.
In a medium mixing bowl, add the puréed banana, milk, oil, brown sugar, and vanilla extract. Mix well until combined. Next add in the finely grated and squeezed zucchini and mix well again until zucchini is evenly distributed in the batter.
To the batter, add the flour, baking powder, baking soda, salt and cinnamon in this order. Try to mix the dry ingredients on top of the batter before incorporating. Then gently mix all together until no dry streaks go through it. Try not to over mix.
Scoop into prepared muffins tin and fill about 3/4 way full. Bake 18-24 minutes until tooth pick comes out clean and tops spring back when gently tapped.
Allow to cool for a couple minutes in the muffin tin, then remove to a wire rack. Cool completely before eating (if you can wait!- they taste better this way imo) and freeze leftover muffins for 2-3 months.