Zucchini Banana Blueberry Muffins

Quick Summary

Zucchini Banana Blueberry Muffins-these delicious and healthy whole wheat muffins are made with zucchini, banana, and blueberries! A great way to get your fruits and veggies! 

Zucchini Banana Blueberry Muffin.

I made Lemon Zucchini Bread, Zucchini Cookies, and Zucchini Fritters and still had extra zucchini to use up. Tis’ the season!

I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast…and they are GOOD. Really good!

The whole wheat muffins are made with mashed banana, shredded zucchini, and blueberries. That’s right, these muffins are packed with fruits and veggies, but you won’t even notice because they are DELICIOUS!

Enjoy for breakfast, a lunch box treat, an after school snack, or even dessert.

Zucchini Banana Blueberry Muffins in muffin pan.

Muffin Ingredients

  • Flour– I like to use white whole wheat flour, but you can use regular whole wheat flour or all-purpose will work too.
  • Baking powder and baking soda– to help the muffins rise in the oven.
  • Salt
  • Cinnamon
  • Bananas– make sure the bananas are brown for ultimate sweetness. Mash them up, you will need 1 cup.
  • Sugar– granulated sugar and brown sugar
  • Egg
  • Coconut oil– melted and cooled to room temperature.
  • Vanilla extract
  • Zucchini– shredded!
  • Blueberries– you can use fresh or frozen berries.
  • Turbinado sugarfor sprinkling on the muffins.
shredded zucchini in bowl.

How to Make the Muffins

  • Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray.
  • In a medium bowl, whisk together the dry ingredients.
  • In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined.
  • Add the dry ingredients 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 ¾ full. Sprinkle tops with turbinado sugar.
  • Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. 
  • Cool muffins on a wire cooling rack. Enjoy!
Zucchini Banana Blueberry Muffins on wood table.

How to Store

Store the cooled muffins in an airtight container on the counter for up to 2 days.

You can also freeze the muffins for up to 2 months. Thaw and enjoy! You can also heat them up in the microwave for 15-20 seconds. Maybe cut them in half and slather them with butter:)

More Zucchini Recipes

Find MORE Zucchini Recipes HERE!

Zucchini Banana Blueberry Muffin with butter on plate.

More Muffin Recipes

Zucchini Banana Blueberry Muffins

These healthy muffins are loaded with fruits and veggies. They make a great breakfast or snack!
4.59 from 31 votes

Ingredients
  

  • 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
  • cup shredded zucchini
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons turbinado sugar, optional

Instructions
 

  • 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 ¾ 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.

Nutrition

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

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    I made these with 3 tablespoons of hempseed to add some extra protein and other vitamins/minerals for my son and they turned out perfectly. I also added more blueberries because I needed to use them up. My 2 year old son has been extra picky with food this last week but he ate 2 of these in one sitting. 

    Highly recommend!

  2. 5 stars
    This was great!

    I made one batch gluten free with a GF mix for a friend. Then I did a triple batch and used my (Paneriso) egg replacer to make it plant-based and I subbed half the oil for applesauce. I didn’t have white whole wheat flour so I just did over half regular whole wheat and less than half white flour.

    Even with those tweaks, both versions turned out great

  3. 4 stars
    This is the only muffin recipe I have found that everyone in my family loves. My four year old – who won’t eat a single vegetable knowingly – has declared these “the best muffins in the world”. He asked me what the “green stuff” was and I told him that the yellow from the banana mixed with the blue from the blueberry made it look green. Thank you for such a fantastic, healthy recipe!

  4. I made them for my daughter but she was not too fond of the blueberries. Do I need to adjust the recipe if I leave them out?
    On another note, though, my Mom and I absolutely loved them (as is)!

  5. 5 stars
    I tried to give this recipe 5 stars but it wouldn’t let me select a star rating.

    I made these muffins today and they turned out delicious! I made my muffins in a mini muffin tin and reduced the cooking time to 14-15 mins. I left out the white and brown sugars and used 1/4 cup of maple syrup instead. They tasted sweet to me, and my picky one-year-old wolfed down two muffins soon after I took them out of the oven. This recipe is a winner!

  6. 5 stars
    These are delicious! I had to bake mine significantly longer for them to be cooked through, probably 30-32 minutes, but all ovens cook different. The taste is great! Will be freezing for easy breakfasts.

  7. 5 stars
    This recipe is very easy and the muffins came out very moist. I used 1 cup of coconut flour instead and 1/2 of white flour.

  8. 5 stars
    This recipe is easy and the muffins came out very moist. I used 1 cup of coconut flour instead and 1/2 of white flour.

  9. 5 stars
    These are absolutely the best tasting, healthiest muffins yet. Even a person who normally doesn’t eat any vegetable but potatoes and corn, liked these! I made them with whole wheat flour (fooled the veggie-hating guy again as he never eats anything with whole wheat.) Thank you for creating them and sharing the recipe!

  10. 5 stars
    I love this recipe …I used 1/2 Bob’s red mill all purpose flour and 1/2 almond flour, also for the sweetener are used swerve sugar and chalk zero maple syrup since my husband is doing keto….I freeze and topped it off with a couple of walnut pieces. .

  11. Hello! Two questions:

    1. Is there a substitute for the bananas? My daughter is allergic
    2. Do you have a calorie count on these and the Apple zucchini muffins? I noticed a several people asked but I didn’t find one.

    I haven’t tried these yet, but most definitely will! I would like to have a recipe my daughter can enjoy too though. I know bananas make breads so delicious! It’s so sad she can’t have them.

    The Apple zucchini muffins are great!!! Hopefully, my picky daughter will try them. That’s always the hardest part.

    1. You can use pumpkin instead of banana. See the nutritional information at the bottom of the recipe. I am glad you liked the apple zucchini muffins. I hope these are a hit too!

  12. Super tasty and easy. Great use for big zukes. I subbed cranberries from the freezer because that’s what I had. Also had to use some almond and oat flour – again, short on regular. Baked a few minutes longer, but otherwise the same. Oh – had a few extra spoons of batter which baked up nicely as a griddlecake! Thanks!

  13. 5 stars
    Just made this today. I used 3/4 wheat (to use it up) and 1/4 Ap flour .
    We don’t like real sweet muffins so I just didn’t pack the brown sugar and skipped the optional sugar on top.
    Baked for 25 min and they were yummy, but then everything I’ve tried from the cookbook are!

  14. 5 stars
    Delicious! I was wondering if you could add an extra banana to cut out the sugar in this recipe or could you add an extra banana plus 1/4 cup maple syrup or honey?

  15. 5 stars
    Maria these muffins are amazing. So moist and delicious. The flavour of zucchini blueberries and banana is so delicious. I didn’t squeeze out my zucchini and they were fine. Definitely will make again. Recipe deserves way more than 5 stars. Also really like that there isn’t much sugar in the recipe but they are sweet enough.

  16. 4 stars
    These were great and quick to whip up. I was hesitant that they would be dry based on how dense the batter was. I thought I may have missed an ingredient. This recipe will definitely go into rotation. Thank you.

  17. 5 stars
    These are sooo amazingly delicious! Made these tonight for an easy breakfast or school snack – the blueberries I was planning on using were moldy so I added a handful of Chocolate chips instead … don’t feel as guilty bc at least this is a way to get some veggies to my picky eaters. Will definitely be making again. Hope there are some left for the kids to try in the morning…
    Thank you!

  18. 5 stars
    I made these Sunday night! I added a little more blueberry, They were fantastic I was wondering if anyone has tried a sugar substitute like monk fruit?

  19. How do you keep the muffins from getting soggy I let them cool on a rack for hours and then put them in a Tupperware and the next morning they were wet feeling?

    1. If you live in a hot or humid climate, you can loosely cover them or keep them in the fridge or even freezer.

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