Zucchini Banana Blueberry Muffins
Recipe from Two Peas and Their Pod
These healthy muffins are loaded with fruits and veggies. They make a great breakfast or snack!
Servings: 12 muffins
- 1 1/2 cups white whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/3 cup melted coconut oil, cooled to room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 cup blueberries, fresh or frozen
- 2 tablespoons turbinado sugar, optional
Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside..
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack. Enjoy!
Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. The muffins will keep covered for up to 3 days on the counter. The muffins also freeze well, store in a freezer bag in the freezer for up to 1 month. To reheat, place the muffins in the microwave for 30 seconds.
Calories: 177kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 173mg | Potassium: 162mg | Fiber: 3g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg