Combine three types of produce in a batch of Banana Zucchini Muffins with Blueberries. It’s the best of all the baked goods in one convenient (and nutritious) package! P.S. They store well for days, so they’re a great make-ahead option.

Banana Zucchini Muffins with Blueberries

When my middle kiddo was one, she struggled with bread—which means she had a hard time chewing sliced bread as well as muffins and pancakes. I worked hard to make her nutritious, moist options to help her practice and these muffins were one of our favorites. They are super moist!

These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Combine that with low added sugar and protein from eggs and milk and you have a healthy muffin for kids that’s great any time of the day. (See below to adjust these for food allergies.)

Ingredients You Need

To make these muffins you’ll need:

• very ripe banana
• zucchini
• milk (dairy or nondairy)
• eggs
• vanilla extract
• butter
• whole wheat flour
• brown sugar
• baking powder
• cinnamon
• fresh or frozen blueberries

TIP: Be sure to use bananas with brown spots for the best flavor and natural sweetness.

Step-by-Step Instructions

Here’s a look at the process of making these muffins for kids.

1. Gather your ingredients. (photo 1)
2. Grate the zucchini into a wide bottom plate or bowl. (photo 2)
3. Use your hands to squeeze as much liquid out of it as you can. Measure out the zucchini needed, packing it tightly into the measuring cup. (photo 3)
4. Mash the banana well and measure out the amount needed. (See the recipe at the bottom of the post for full info!) (photo 4)
5. Add the wet ingredients to a medium bowl. (photo 5)
6. Stir together. (photo 6)
7. Stir in the dry ingredients. (photo 7)
8. Fold in the blueberries. (photo 8)
9. Portion into a muffin tin. (photo 9)
10. Bake! (photo 10)

TIP: Squeeze the zucchini really well to ensure that the batter isn’t too wet. You can even squeeze it with a towel after you get most of the moisture out if you want.

Frequently Asked Questions

Best Tips for Success

• Gluten-free: Use cup for cup gluten-free flour blend.
• Dairy-free: Use nondairy milk and melted coconut oil instead of butter.
• Egg-Free: Omit the eggs, add an additional ¼ cup milk and add ¼ teaspoon baking soda.
• Use very ripe bananas with brown spots for the best flavor.
• Squeeze the grated zucchini well with your fingers to release as much liquid as you can.
• Use fresh or frozen blueberries. Fold them in gently to the batter.
• If your family prefers chocolate you can substitute ½ cup chocolate chips for the blueberries!
• If you prefer sweeter baked goods, consider using ⅓ cup brown sugar or topping with a drizzle of honey.
• You may also like Vegan Zucchini Muffins, Blueberry Oatmeal Muffins, and Zucchini Carrot Muffins.
• Find all of my best muffins for kids here.

I’d love to hear your feedback if you try this recipe, so please comment below with feedback!

This post was originally published July 2017.

Banana Zucchini Muffins with Blueberries

Amy Palanjian

These muffins make for a delicious breakfast, snack, or lunchtime component. This recipe was updated June 2019 to improve the texture and streamline the ingredients.

Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 115 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup mashed banana (from about 2 very ripe bananas)
• 1 cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini)
• 1/2 cup milk (dairy or nondairy)
• 1/4 cup butter (melted and cooled slightly)
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 cup fresh or frozen blueberries

Instructions 

• Preheat the oven to 400 degrees F and grease a standard muffin tin well with nonstick spray. 

• Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.

• Add the flour, sugar, baking powder, and cinnamon. Stir gently to combine.

• Stir in the blueberries gently.

• Divide the batter among the prepared muffin tin. You’ll use about a heaping ¼ cup in each muffin cup.

• Bake for 22-28 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely, running a knife around the edges to loosen if needed.

• Serve at room temperature, warmed slightly, or chilled.

Notes

• Store in an airtight container in the fridge for up to 3 days or in the freezer in a zip top freezer bag for up to 3 months.
• Squeeze the zucchini really well to ensure that the batter isn’t too wet. You can even squeeze it with a towel after you get most of the moisture out if you want.
• Gluten-free: Use cup for cup gluten-free flour blend.
• Dairy-free: Use nondairy milk and melted coconut oil instead of butter.
• Egg-Free: Omit the eggs, add an additional ¼ cup milk and add ¼ teaspoon baking soda.
• Use very ripe bananas with brown spots for the best flavor.
• Use fresh or frozen blueberries. Fold them in gently to the batter.
• If your family prefers chocolate you can substitute ½ cup chocolate chips for the blueberries!
• If you prefer sweeter baked goods, consider using ⅓ cup brown sugar or topping with a drizzle of honey.

Nutrition

Serving: 1muffinCalories: 115kcalCarbohydrates: 23gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 93mgPotassium: 196mgFiber: 3gSugar: 9gVitamin A: 105IUVitamin C: 5mgCalcium: 74mgIron: 1mg

Keyword banana zucchini muffins, blueberry zucchini muffins

Filder Under:Breakfast, Dairy-Free, Egg-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Snacks, Vegetarian