Banana Zucchini Muffins with Blueberries

blueberry-banana-zucchini-muffins-on-plate

Banana Zucchini Muffins with Blueberries

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! (Recipe updated April 2024.)

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 115kcal

Author Amy Palanjian

Equipment

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

US Customary - Metric

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 1/4 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.

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 1/4 cup milk and add 1/4 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 1/2 cup chocolate chips for the blueberries!
If you prefer sweeter baked goods, consider using 1/3 cup brown sugar or topping with a drizzle of honey.

Nutrition