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Banana Zucchini Muffins with Blueberries

Amy Palanjian
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.
5 from 27 votes
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 115 kcal


  • 1 cup mashed banana (from about 2 very ripe bananas)
  • 1 cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini; grate, squeeze dry, then measure out 1 cup)
  • 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


  • Preheat the oven to 400 degrees F and grease a standard muffin tin 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 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.
  • 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.
  • 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.


Serving: 1muffinCalories: 115kcalCarbohydrates: 23gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 93mgPotassium: 196mgFiber: 3gSugar: 9gVitamin A: 105IUVitamin C: 5mgCalcium: 74mgIron: 1mg
Keyword banana zucchini muffins, blueberry zucchini muffins
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