Banana Zucchini Muffins with Blueberries

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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.


  • 1 cup mashed banana (from 2 very ripe bananas)
  • 1 cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini)
  • 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


  1. Preheat the oven to 400 degrees F and grease a standard muffin tin well with nonstick spray. 
  2. Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.
  3. Add the flour, sugar, baking powder, and cinnamon. Stir gently to combine.
  4. Stir in the blueberries gently.
  5. Divide the batter among the prepared muffin tin. You’ll use about a heaping 1/4 cup in each muffin cup.
  6. 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.
  7. Serve at room temperature, warmed slightly, or chilled.



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.

To make these gluten-free, use cup for cup gluten-free flour blend.

To make these dairy-free, use nondairy milk and melted coconut oil instead of butter.

To make these egg-free, omit the eggs and add 1/4 cup additional milk.

Use very ripe bananas with brown spots for the best flavor.

Squeeze the grated zucchini well with your fingers to release as much liquid as you can.

Use fresh or frozen blueberries. Fold them in gently to the batter.

These muffins are not very sweet. If you prefer sweeter baked goods, consider using 1/3 cup brown sugar or topping with a drizzle of honey.

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.

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