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.
4.98 from 40 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. 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

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. Hi Amy, so I made the batter to then realise there are no muffin trays in the house! Would it work as a cake? If so, how long would I cook it for?

    1. Hi- It depends on the size of your pan but something like 8×8 or a 9 inch round cake pan might be about 28-3o minutes?

  7. 5 stars
    I have never ever had a zucchini until your zucchini banana blueberry muffins and they were to die for! My husband who is like a small child and won’t even try anything he’s unfamiliar with ate them all!! I’m happy the kids even got to taste them (and they love them too btw). So yummy!!! Awesome recipe and they were even better because I knew I was feeding my family something nutritious!! 🥰 Thank you!!

  8. 5 stars
    Oh these are seriously good! My toddler was screaming for another one after he finished one muffin within a minute 🙂
    I used 1 cup oat flour and 1/2cup whole wheat flour and it turned out great!
    Thanks for the recipe Amy!

  9. 5 stars
    Once again, bam! Hit it out of the park! These are soooooo yummy. Three generations said, “Mmmmmmm!” after the first bite. Thank you!

  10. 5 stars
    We have made these a handful of times and my 2yo twins and 4yo love them. They are easy, tasty and versatile. We have subbed different flours, different amounts of banana/zucchini/blueberry depending on what we have available and they always turn out great.

  11. 5 stars
    These were tasty muffins. I bought the discount ripe bananas at the store and needed to find a recipe to use them up. I left out the sugar since I had very ripe bananas. I would prefer them with the sugar, but my kids won’t know the difference and it’s less added sugar for them.

  12. 5 stars
    These came out delicious! I did substitute whipping cream for the milk (because I had it, and what the heck) and also added a berry medley of blueberries, raspberries and blackberries (again, it’s what I had, frozen). Wish I could say that my toddler was the only one eating them, but I’ve had my fair share, too. Yum. Thank you so much!

  13. Hi Amy! Thanks for this recipe. I followed the instructions and only substituted coconut flour. But my batter was not wet at all. I added a little more milk but still not like a cupcake batter more like dough-ish. Any idea why?? Did I squeeze or dry out the zucchini too much?

    1. Hi- Coconut flour is not a good 1:1 substitute for regular wheat flours, so that would be the reason. At least we know what happened!

  14. Hi,
    If I change the whole wheat flour for brown flour, is it okay? should I use the same quantity?
    Thanks!

  15. Would it be possible to make these with oats instead of any flour at all? Or maybe Oats and oat flour combo? Thanks!!

    1. I haven’t tested them that way and I’m not sure if they would be too wet or not. I would definitely use oat flour if you want to try it that way!

    1. I haven’t tried that so I can’t say specifically how long the baking would take but in theory I think it should work. It is a fairly wet batter so it would likely be at least an hour in the oven on perhaps 350 or 375.

      1. 5 stars
        Hi Amy! I really love your recipes:) so happy I found you. By any chance do you have tips on how to prepare muffin from being frozen? I tried reheating the broccoli muffin recipe and I baked straight from freezer and they came out wet in the middle and slightly burnt on edges.. how do you do it? Thank you so much I’m advance ??

      2. Hi- You can let them thaw overnight in the fridge and then warm in 15 second increments in the microwave. Or do that from frozen. Or to use the oven, I would thaw in the fridge or at room temperature first, then heat for may 6-8 minutes. You’d want to be sure they were cooked all the way through before you freeze them though. I hope that helps.

  16. Have you ever used M&Ms instead of chocolate chips..? Also, if there was nothing extra, no blueberries or chocolate chips, would the recipe still be good?

    1. I haven’t used M&Ms and I haven’t made them without the blueberries or chocolate. They wouldn’t be as sweet though.

  17. I’m sorry to hear that. Is is possible that the leavening you used wasn’t fresh? They’re very different recipes so I’m not sure what else would have caused it. (Though to reiterate, I am sorry that this happened.)

    1. I think it is because of the whole wheat flour which has different qualities than regular flour. I am sure with regular flour they would have turned out delicious. But we all want it to be super healthy for our toddlers 🙂

    1. Hi, yes, they should freeze well. Add to a zip top freezer bag and remove as much air as you can before sealing. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature or in 15 second increments in the microwave.

  18. Hi! Could I replace some of the butter with anything else without changing the texture or the taste too much? Applesauce? Plain yogurt? Thanks so much!

    1. I would worry that they would be too moist inside if you added applesauce or yogurt since there’s already a cup of mashed banana. I think I’d use milk (but 1/4 cup butter for 12 muffins isn’t that much?)

      1. Oh it’s definitely not! But my butter loving family just used a full stick in corn casserole so we are running quite low and wanted to see if something else would make the cut until I can replenish 🙂 Thank you!

  19. 5 stars
    My kids really liked these. I am a lazy cook so… minis 1/8 cup milk and don’t bother squeezing the water out of the zucchini. Also we did chocolate chips instead of blueberries. I cut the amount of chips by half and my kids never noticed.

  20. 5 stars
    I’ve made these a few times now, and sub apple sauce for the sugar and yogurt for the butter. I’ve also done with either eggs or flax eggs. While they might not be MY first choice for a muffin and come out a bit chewy (likely because of my substitutions), they are still quite good, and most importantly, my toddler loves them! I’m trying my next batch with 50/50 strawberry/blueberry 🙂

  21. I made these for the first time tonight. I had been wanting to for months, but scared myself because I’m not very experienced in baking or cooking. I don’t think mine turned out tuft. They seem a little denser and extra moist, like maybe not cooked enough compared to the photos and other comments. Do you think I didn’t squeeze enough water or if the zucchini? That was a real challenge. Our should I just have naked them longer? They seemed fine when I stuck a toothpick in them. Is there anyway to fix this batch? Thank you for any advice!

    1. Hi- If they are just moist, they should be fine to eat. If they seem raw inside, then yes, you should have baked them a little longer. You can heat them before serving and see what you think if they are just moist. They will be moist due to the zucchini and blueberries, so that is not necessarily a problem!

  22. 5 stars
    Made these today (with the help of my 4 year old!) and both she and my 2 year old LOVED them!! Really light and fluffy and full of flavour!

  23. 5 stars
    I just love this recipe… third time making these beauties as they are loved by our 16 month old princess of food fuss and 11 yr. old. We make dairy free as our girl seems lactose intolerant… they are so yummy that I almost need a separate batch for the parents!!

  24. Just made these tonight! They came out great – I used half whole wheat flour and half regular white because I ran out of whole wheat. I also didn’t have quite enough butter and topped my measuring cup w canola oil because it’s what I had. I also only put a few blueberries on the tops because I made them for my 17m old who can be picky and also super messy with blueberry muffins. They are delicious! I’ll be making them and more of your muffin recipes soon!

  25. 5 stars
    Thank you Amy! Made these tonight and they are delicious! They have a nice nutty flavor and they are bursting with blueberries for a little sweetness. I used 1/3 cup brown sugar and may add a pinch more sugar next time.

    1. I haven’t tried it so I can’t say for sure. You might want to reduce the milk a smidge to make sure there isn’t too much liquid. Let me know if you try it!

      1. I decided to stick to the original recipe since I’m planning on taking these on a road trip tomorrow! I did not want to mess with a good thing ?

  26. 5 stars
    Hi Amy, I just made a batch this morning and they were delicious. I used regular all-purpose flour instead of whole wheat (didn’t have) and made sure the grated zucchini was dry. Mine took approximately 23 minutes to bake. They were delicious!!! Will definitely be make a double batch next time. Thanks you.

  27. Made these twice now and planning on more. We have to be egg free so I used egg replacer mixed with courgette juice instead of water to boost the nutrition. Since diary is not an option here either I used soya milk for toddlers (with extra iron and calcium) and used coconut butter with sunflower spread (50/50) for butter. We also served it with smooth almond butter. Cannot get enough of them! Saying this, it’s easy to get them soggy so I had to rethink how big are the bananas and how much milk we actually need. Would love to see this recipe with weight and volume measures (g and ml/ to stop battling myself how big your cups are ?
    Thanks so much for the recipe!

  28. I’m wondering why you don’t use muffin liners in your recipes and recommend spraying with the non-stick spray instead? My muffin tins tend to scorch the outside of my muffins while cooking when I use the spray. Just curious! Love your recipes !

    1. I find that most muffins don’t have enough fat and stick to muffin liners. I’ve never had an issue with them scorching, but I have heard good things about parchment paper muffin liners.

  29. 5 stars
    Great muffins!! My whole family (kids ages 8 & 5) love them!

    We have to eat gluten and dairy free. Just in case someone else is searching for this, I thought I would share what I did. I used Bob’s Red Mill 1-1 gluten free flour, unsweetened almond milk, and added an extra teaspoon of baking powder.

    I also substituted the melted butter for applesauce and cut the brown sugar in half. We thought they were sweet and moist! 🙂

  30. 5 stars
    They were delicious! I used 1/3 cup of brown sugar and used oat milk instead of cows milk. This was my first time baking from scratch and your recipe made it so easy! My toddler and 12 month old love them.

  31. 5 stars
    These were a hit with my husband and toddler! I made them egg and dairy free using extra milk as suggested and I used oat milk. Well done!

  32. 5 stars
    Made mini muffins – took 15 minutes to bake. Our 9 month old loves them! They’re very fluffy.

    We did not add sugar. Without the sugar it’s very lightly sweet. Good for the baby and fine by me! I’d make these again.

  33. 5 stars
    This is my favourite muffin recipe, the addition of zucchini is brilliant. We couldn’t even taste the zucchini in them.
    Plus My picky eater 4 years old daughter enjoyed it & my 9 month old baby loved it too. Thank you Amy.

    If I could add a photo that would have been great.

    Regards Jelita

  34. 5 stars
    These have become our favorite, my toddler and I make them together and then enjoy them together. 🙂 Thank you!!!

  35. 5 stars
    Made these last weekend. I love them, my husband loves them, and my 15 month old just tried to shove an entire mini muffin into his mouth (lol!) then smiled at me while trying not to let any of it fall out. So I think it’s safe to say he likes them, too! I love that this is a tasty muffin packed with so many different fruits and veggies. Great for breakfast or snack. I will be making these again! Thank you!

  36. 5 stars
    Hi Amy,
    I’m glad I found your website. I made this last night and my toddler loved it, as did my husband. I followed the recipe exactly and it turned out great. I used a nut milk bag to strain the grated zucchini and it was perfect. The muffins came out soft and chewy.
    Thank you!
    Adriana

  37. Is it meant be 1 cup of zucchini after squishing the water out? Or one cup, and THEN you squish the water out? I did it with 1 cup after squeezing the water out, and the muffins ended up all wet instead muffiny.

      1. Thanks getting back to me. I used white flour instead of whole wheat, and was 1/4 cup short on the flour so substituted with 1-1 gluten free flour mix. I wonder if I mistakenly put a total of 1 cup of flours instead of 1.5 cups. It’s possible. That could be explain it

  38. I’ve made this recipe many times and love it but I just noticed it changed. You replaced the coconut oil with butter and i remember using flax seed and make syrup before. Is there a way for me to see the old recipe again? I don’t remember how much of these ingredients I need to use. Thanks!

    1. I’m really sorry, but I didn’t keep a copy of it (which was really dumb of me!). This recipe is similar and more reliable. The old one had a buckwheat flour option, maple syrup instead of the sugar (same amount), and 2 tablespoons ground flaxseed. You could use maple syrup and the flaxseed in this version too and I bet they’d come out well!

  39. I was really excited to try this recipe out as well but just like a couple of the other people that tried, my muffins didn’t cook all the way through. I tried cooking them twice as long and still didn’t fully cook. Oh, well, at least I tried them. Was a good idea of a combo but maybe I’ll try them again a little different next time.

  40. I love your website and many of your recipes are staples in my house! Thank you! But these are not turning out well. I followed the instructions to the letter and like the previous commenter, the batter was completely liquid. I don’t think I should have used all that milk.

      1. Update: I ended up baking it for about twice the recommended time, then leaving it out for a few hours, and actually, they turned out pretty good–very moist, which is not a bad thing. Between my two year old and the rest of the family, we ate them all and enjoyed them. Not my favorite of your recipes, but still good. 🙂

  41. Followed the instructions perfectly and the batter was completely liquid. Is this accurate? They are not baking well… added more flour to the next batch to see what happens. Any suggestions? Everything looked good until I added the milk

  42. 5 stars
    Making this now and instead of blueberries I added mini chocolate chips. They are in a mini muffin pan. I filled to the top so I hope they don’t overflow! Thanks for the recipe!

  43. Can I leave out the flax seed, or substitute an egg? No allergies to flax here, I just rarely have it handy. Thank you!

  44. You mention 2 tablespoons of coconut oil in the ingredients but don’t list when to add it in the instructions! What do you recommend?

  45. My batter and muffins turned out super dark. Is it the buckwheat flour? I’ve never baked with it before….

    1. Yes, it’s often a much different color than wheat flour. It can vary in color depending on the brand too.