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Banana Nut Zucchini Muffins

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Banana Nut Zucchini Muffins blend summer zucchini and autumnal flavors. Gluten-free, vegan, and free from refined sugar, they're a deliciously wholesome breakfast or snack, bursting with bananas, pecans, and golden raisins.

Autumn has a magical way of painting nature with its warm palette. Trees adorn their finest oranges, yellows, and reds, while kitchens across the world start smelling like cinnamon, nutmeg and other cozy spices! What better way to transition into warmer mornings than with Banana Nut Zucchini Muffins.

These muffins are the perfect ode to this transitional period. They carry the summer freshness of zucchini and combine it with the heartiness of bananas and nuts, symbolic of the approaching colder months. It’s like capturing the essence of two seasons in one bite! 

What I love most about these muffins is that they are vegan, gluten free, sugar free and oil free; making them an easy and light option for the morning or afternoon snack.

What you will need to make these delicious Banana Nut Zucchini Muffins:

  • Ripe bananas
  • Coconut butter
  • Coconut sugar
  • Apple cider vinegar
  • Ground flaxseed
  • Plant-based milk
  • Shredded zucchini
  • Gluten-free flour
  • Almond flour
  • Salt
  • Baking soda
  • Cinnamon
  • Chopped pecans
  • Golden raisins

Why These Muffins are a Must-Try:

The bananas act as a natural sweetener that adds moisture without the need for oil. Bananas are also a powerhouse of essential vitamins and minerals, particularly potassium. Besides the fact that zucchinis are an excellent source of dietary fiber, they are also low in calories and rich in antioxidants. If you aren’t familiar with the popular flax egg they are always the perfect egg substitute in vegan baking, flaxseeds are also rich in omega-3 fatty acids.

For those mornings when you’re running against time, or those afternoons when you crave a little something sweet but don’t want to indulge in calorie-laden desserts, these muffins are your answer. 

Moreover, they’re versatile. You can have them for breakfast, pair them with your evening tea or coffee, or even serve them as a dessert when you have guests over. Their sweet and nutty flavor, combined with the moistness from the bananas and zucchini, makes them a hit across age groups.

If you’re keen on experimenting, feel free to swap out the golden raisins with cranberries or even dark chocolate chips for an added twist. If you have a sweet tooth, a drizzle of maple syrup or agave nectar on a freshly baked muffin takes its taste to a whole new level!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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Banana Nut Zucchini Muffins

These banana nut zucchini muffins are the perfect fall breakfast and a great way to use up end of summer zucchini as we change seasons! They are healthy enough to be a nutrient rich breakfast and tasty enough to be a sweet treat. High in fiber, totally plant-based, gluten free, oil-free and refined sugar free. Boasting fruits, nuts, veggies, and seeds.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12


  • muffin tin
  • Oven


  • 2 large ripe bananas mashed
  • cup coconut butter melted
  • cup coconut sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground flax seed
  • ½ cup plant based milk
  • cup zucchini shredded
  • cups gluten free flour
  • ½ cup almond flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¾ cup chopped pecans
  • ½ cup golden raisins


  • Preheat oven to 350 and line a muffin tin with muffin liners.
  • Add the first 6 ingredients to a mixing bowl and stir to combine. Fold in zucchini shreds. Add the flours, salt, baking soda and cinnamon. Stir until combined. Fold in pecans and raisins.
  • Fill each muffin liner 3/4 full and top with additional pecans if desired.
  • Bake for 23-25 minutes.
Keyword 30 minute meals, autumn recipes, breakfast muffin, fall baking, gluten free muffin, oil free, plant based, refined sugar free, vegan, vegan snacks
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