Zucchini Banana Blueberry Muffins

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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 Muffins

Last week, I made Lemon Zucchini Bread and ended up shredding way too much zucchini. It’s easy to have too much zucchini this time of year and I got a little carried away. I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast. Best decision ever because these muffins are so delicious. I love them, the boys love them, and Josh loves them. A new family favorite!

Zucchini Banana Blueberry Muffin Recipe

I love these muffins because they taste amazing and they are healthy! Shhh, don’t tell my boys:)

Zucchini Banana Blueberry Muffin Recipe

The whole wheat muffins are made with mashed banana, shredded zucchini, and blueberries. These muffins are packed with fruits and veggies which is a big time bonus since our boys love them! I didn’t have to fight them to eat their veggies this time. They devoured their muffins.

Zucchini Banana Blueberry Muffins

We enjoyed the muffins as soon as they came out of the oven and then I hid the rest so I could freeze them for later. I love keeping healthy muffins in the freezer for easy breakfasts and snacks.

These muffins would make a great back to school breakfast, lunch box treat, or after school snack.

Zucchini Banana Blueberry Muffin Recipe

If you are looking for ways to get rid of your summer zucchini, make Zucchini Banana Blueberry Muffins. Your zucchini will magically turn into delicious and nutritious muffins that everyone will love! Enjoy!

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Zucchini Banana Blueberry Muffin Recipe

Zucchini Banana Blueberry Muffins

These healthy muffins are loaded with fruits and veggies. They make a great breakfast or snack!
4.41 from 20 votes
Prep Time
15 minutes
Total Time
37 minutes
Servings
12 muffins

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

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside..
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. 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.
  4. 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!
  5. 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.

Maria Lichty

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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CommentsLeave a reply

  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.

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