Combine three of the best fresh ingredients for baking and make a batch of these Banana Zucchini Muffins with Blueberries. It’s the best of all the baked goods in one convenient (and nutritious) package!
Best Banana Zucchini Muffins
I often joke that Tula is currently living on berries and cheese and while that’s not 100% true, it often feels like she’s already so firmly committed to her favorite foods. Combine that with the fact that she simply doesn’t love bready things yet—which is normal for many younger toddlers—and I sometimes get stuck for what to offer her for snacks. So working off of her love for blueberries and the sudden influx of zucchini at our farmer’s market, I’ve started making these super moist whole grain muffins to share with her.
Gluten-Free Banana Zucchini Muffins
Typically, I make these muffins with buckwheat flour since it’s naturally high in protein and fiber and it’s an accessible and affordable way to make gluten-free baked goods. But you can just use whole wheat flour if you prefer! Combined with mashed banana, chia seeds, and blueberries, these muffins are a yummy mini meal in a convenient package that toddlers can feed themselves.
Fresh Blueberry Muffins
I find that the big bursts of blueberries help to entice my toddler to try a food she might not otherwise be interested in. You can use fresh blueberries or frozen ones, depending on what you have access to and the time of the year. These banana zucchini muffins are moist, but if you want to ensure that these are moist enough for newer eaters to move around in their mouths, you can spread on a little applesauce or plain yogurt and dice into small cubes. And offer regular sips of water.
Nutritionally, these muffins are a good source of fiber and protein—and have potassium and vitamin C from the fruit and veggies.
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With three kinds of produce and whole grain flours, these nutritious muffins are naturally sweet and fun for kids to eat. Top with cream cheese, nut butter, or honey if desired.
- 2 very ripe bananas
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup grated zucchini, packed and squeezed dry (about 1 small zucchini)
- 2 tablespoons maple syrup
- 2 tablespoons melted butter or coconut oil, cooled slightly
- 1 1/2 cup buckwheat flour or whole wheat
- 2 tablespoons chia seeds or ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup milk (dairy or nondairy)
- 1 cup fresh or frozen blueberries
- Preheat the oven to 400 degrees F and grease a muffin tin.
- Mash the banana well. Stir in the eggs, vanilla, zucchini, maple syrup and oil. Stir in the flour, chia seeds, baking powder, cinnamon, and milk to combine. Gently fold in the blueberries.
- Portion into the prepared muffin tin, filling about 3/4 full. Bake for 22-24 minutes or until a cake tester inserted into the center comes out cleanly. Run a knife around the edges to loosen and cool on a wire rack.
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.