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! Love the ingredients of these muffins but curious if the oven temperature is correct in the recipe, 400 degrees? Your other muffin recipes are at 350 & 375 and I’ve never had them burn like this.
I just made them now and the outside is brown but still a little raw inside. I wonder too if the temp should be different?
I made these without the sugar and froze them. When I put them in the fridge to thaw, they are super moist and almost seem doughy in the middle….is this normal?
Made them exactly as written and my 4 year old loved them.
I am not sure what happened here I followed the recipe perfectly. The muffins were way too crispy on the outside and not at all set on the inside
I am having the same issue currently.
I made both mini and regular size muffins. This recipe turn out amazing! It was moist and not too sweet! My whole family loved them, even the picky teenager. I am definitely using this recipe again!
These turned out great! Very moist, and not overly sweet. I added a tablespoon of chia seeds for additional fiber.
Fabulous! Thank you. Took me a while to find on your website as I was searching for courgette not zucchini, and then remembered you are not in the UK and lots of courgettes recipes came up!! Tired mummy moment!
I omitted the sugar, added a few tbsp ground seeds, and swapped frozen raspberries in for the blueberries, and they came out great x
Can I make these mini muffins? If so, how long to bake?
Typically mini muffins are in the 14 minute range
Yet another excellent muffin recipe! My toddler and I each gobbled one up.
Could I substitute the brown sugar for something else? Trying to do no added sugar before age 2
You can just leave it out. Enjoy
Loved these!
Must they be stored in the fridge, or are they safe on the counter? Thx!
They’re okay on the counter for about 3 days (unless it’s very warm in the house, then I’d do the fridge to be safe). Enjoy!
These were super easy to put together and delicious! I did not have whole wheat flour on hand and used oat flour instead, I also sun the sugar for maple syrup. Both my kids loved them and my husband who is not a lover of zucchini 😜. Loved all the tips for substitution and will definitely make these muffins again.
1 Daughter can only tolerate baked egg and baked milk – so I subbed almond milk, and coconut oil and chocolate chips – 1/2 cup buckwheat and 1 cup all purpose. Came out great! I love that they aren’t overly sweet but are sweet enough the kids will eat them!
These were a hit with the whole family, even my picky daughter who doesn’t love zucchini….
Made this recipe exactly but used all purpose flour instead of Whole wheat, and added 2 additional tablespoons and it was perfect consistency. Also swapped the blueberries for choc chips (1/2 cup)…probably why my daughter gobbled them up lol but I do want to try with blueberries next time!!
Love these!! The only change I made was making these as mini muffins – did 400 for 15min and they were perfect!