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.

blueberry-banana-zucchini-muffins-on-plate

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 and our whole family loves them all these years later.

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:

ingredients in banana zucchini muffins
  • Very ripe banana: You want the bananas to have lots of brown spots, which indicate ripeness.
  • Zucchini: Any variety or size works.
  • Milk: You can use dairy or nondairy milk here.
  • Eggs
  • Vanilla extract
  • Unsalted butter: I use this for baking so I can control the salt.
  • Whole wheat flour: This helps absorb some of the moisture in the produce and adds nutrients.
  • Brown sugar: I use brown sugar here for added flavor, though you can use maple syrup or honey if you prefer.
  • Baking powder: This helps to ensure that the muffins bake through properly.
  • Cinnamon
  • Fresh or frozen blueberries: Either option works here.

Step-by-Step Instructions

Here’s a look at the process of making these muffins for kids. Scroll down to the end of the post for the full recipe.

how to make banana zucchini muffins step by step
  1. Grate the zucchini into a wide bottom plate or bowl.
  2. 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.
  3. Mash the banana well and measure out the amount needed.
  4. Add the wet ingredients to a medium bowl.
  5. Stir together. Stir in the dry ingredients. Fold in the blueberries.
  6. Portion into a muffin tin and bake.

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

Can I make these gluten-free?

Sure, just use cup for cup gluten-free flour instead of the whole wheat flour.

Do these work as dairy-free muffins?

Yes. Use plain unsweetened nondairy milk instead of dairy milk and melted, slightly cooled coconut milk (or canola oil) instead of butter.

Can I make them egg-free?

Yup! Just omit the eggs and add an additional ¼ cup milk and ¼ teaspoon baking soda.

Can I omit the sugar?

If you’re making these for a baby who’s eating finger foods or just want to reduce added sugars, you can skip the brown sugar. Be sure to use very brown bananas though since they will be the main source of sweetness. With the sugar, each muffin has about 3 grams of added sugar, which is a low amount for a healthy snack.

Can I use frozen blueberries in this recipe?

You can use fresh blueberries or frozen ones, depending on what you have access to and the time of the year. Either way, stir them into the batter gently to avoid breaking them up.

sliced blueberry banana zucchini muffin on blue plate

Best Tips for Success

  • Gluten-free: Use cup for cup style of 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 VERY well with your fingers to release as much liquid as you can.
  • Use fresh or frozen blueberries. Fold them in gently to the batter.
  • 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.
  • Find all of my best muffins for kids here.

Related Recipes


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

blueberry-banana-zucchini-muffins-on-plate

Banana Zucchini Muffins with Blueberries

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.
4.99 from 56 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American
Course Breakfast
Calories 115kcal
Servings 12 muffins

Ingredients

  • 1 cup mashed banana (from about 2 very ripe bananas)
  • 1 cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini; grate, squeeze dry, then measure out 1 cup)
  • 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: 1muffin, Calories: 115kcal, Carbohydrates: 23g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 93mg, Potassium: 196mg, Fiber: 3g, Sugar: 9g, Vitamin A: 105IU, Vitamin C: 5mg, Calcium: 74mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was originally published July 2017.

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Comments

  1. 5 stars
    These turned out great! I actually used to small to medium squash and two medium to large bananas. I had enough batter for 12 mini muffins and 12 regular. I sprinkled a little cinnamon sugar on top of the regular ones for the adults.

    1. whole meal may be processed a little more coarsely. It sometimes depends on the brands that you’re comparing, but they are similar

  2. 5 stars
    Big fan, first time commenting. I make some variation of this muffin almost every week. I’ve never put blueberries in them tho 🙃 I almost always sub in maple syrup as the sweetener and this week I used cooked sweet potato instead of banana and they are amazing. They’re sweet- but with a double hit of veggies.

  3. 5 stars
    So good!!! For my fellow dairy/egg free friends… I just followed the recipe as written but used melted Earth Balance stick for butter, 2 flax eggs (2 T flax + 5 T water), and soy milk. Used 1/2 cup of Enjoy Life Mini Chocolate chips and it turned out perfectly!

    I’m always thankful for your subs at the bottom of your recipe, but I wanted to try the flax eggs!!

  4. What is your go to non stick spray for your muffins? Also made these for my 2.5 year old (subbed chocolate chips for blueberries) and she loved them! I love your recipes and love the added hidden veggies that taste good and get her to eat more of them!

    1. I prefer classic Pam as I find that it has the most consistent results. And I’m glad she liked the muffins!

    1. You may want to use 1-2 tablespoons additional if you do all purpose since the whole wheat absorbs liquids more than all purpose

  5. 5 stars
    This was amazing! My first time baking muffins from scratch.
    I followed the recipe but cut everything roughly in half to fit a countertop oven with a 6 muffin tin.
    I did 400 for 17 minutes in that small oven and it was perfect
    My son has been having constipation so I added some grated pear (squeezed out liquid with paper towel) and 1/4 to 3/4 ratio of flax meal to flour
    Moist, fluffy, and delicious! Thank you!

  6. I am very interested in making this for my kids, but I am not a fan of sugar….can I sub maple syrup or honey? If so what would be the amount?

    1. Hi- I haven’t tried that in this recipe so I can’t say for sure, but I do use yogurt in muffins a lot so it’s possible it would work fine!

    2. 5 stars
      Hi Sheena,

      I used plain, Greek style yogurt in the recipe (in place of milk) and had great results! I feel like this recipe is very forgiving!

  7. Hi! Love these muffins! I made them for my 4 year old but I also have a 11 month old baby. Are these ok to give to baby even if there’s brown sugar in them? Love all your recipes btw!

    1. I’m so glad! It’s up to you with serving to a baby. They are safe and the amount of the brown sugar in each one is quite low.

      1. 5 stars
        Just made these yesterday and wow they are so good! My 18 month loved them too, until she caught site of the blueberries and zucchini but she is very visually picky and these are a great transition food I feel. Thank you for sharing this recipe with the world haha!

  8. 5 stars
    These muffins are absolutely delicious! They are a hit with my two-year-old and I love them too. Thanks for this great recipe!

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