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 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:
- 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.
- Grate the zucchini into a wide bottom plate or bowl.
- 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.
- Mash the banana well and measure out the amount needed.
- Add the wet ingredients to a medium bowl.
- Stir together. Stir in the dry ingredients. Fold in the blueberries.
- 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
Sure, just use cup for cup gluten-free flour instead of the whole wheat flour.
Yes. Use plain unsweetened nondairy milk instead of dairy milk and melted, slightly cooled coconut milk (or canola oil) instead of butter.
Yup! Just omit the eggs and add an additional ¼ cup milk and ¼ teaspoon baking soda.
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.
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.
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!
Banana Zucchini Muffins with Blueberries
Ingredients
- 1 cup mashed banana (from about 2 very ripe bananas)
- ½ cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini; grate, squeeze dry, then measure out ½ cup)
- ¼ cup milk (dairy or nondairy)
- ¼ cup butter (melted and cooled slightly)
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups whole wheat flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin pan 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 20-26 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges. (Try not to put the cake tester directly into a berry—the juices from the berries will stay moist.)
- 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.
Equipment
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
This post was originally published July 2017.
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?
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?
Really want to try this. Just wondering, no baking soda?
I don’t usually use it in these but you could add 1/4 teaspoon if you have concerns
How many minutes when using a mini muffin pan?
I would guess 16-18
Everyone in the house loves these!
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!!
I love it!
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!
Once again, bam! Hit it out of the park! These are soooooo yummy. Three generations said, “Mmmmmmm!” after the first bite. Thank you!
Hi – Is the butter salted or unsalted? Can’t wait to make these – love all of your muffin recipes.
I use unsalted!
Will this work with almond flour?
No, almond flour will not work the same way as wheat flour in this recipe.
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.
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.
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!
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?
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!
Hi,
If I change the whole wheat flour for brown flour, is it okay? should I use the same quantity?
Thanks!
What exactly do you mean by brown flour?
Can we use heavy cream to make it calorie dense ?
I haven’t tried it that way but it may work just fine
Hi Amy,
Would you swap equal amount melted coconut oil for butter? Thank you!
Hi- I think that would work!