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!
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.
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 sugar– for sprinkling on the muffins.
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!
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
- Zucchini Muffins
- Apple Zucchini Muffins
- Zucchini Bread
- Chocolate Zucchini Bread
- Chocolate Chip Zucchini Bread
- Zucchini Banana Bread
Find MORE Zucchini Recipes HERE!
More Muffin Recipes
- Strawberry Muffins
- Double Chocolate Muffins
- Healthy Banana Muffins
- Healthy Pumpkin Muffins
- Best Blueberry Muffins
- Apple Cinnamon Muffins
Zucchini Banana Blueberry 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
- 1 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
Have you tried this recipe?
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What a great way to use up zucchini! These look terrific!
I need to make a batch of these!!
These look positively scrumptious! I’m definitely going to give them a try!
But the question is, what should I make first?! These muffins, or your lemon zucchini bread? 😉
Ha! BOTH:)
YUM! These look sooo delicious! I love that you keep us supplied with all these zucchini recipes.
Hey girl these look really good!
Can these be made without the bananas? If so, would you need to substitute anything for the bananas? Thanks!
I haven’t tried the recipe without the bananas.
Can this recipe be doubled? Never sure with muffins
Thanks
Yes! Enjoy!
sounds great! I think you left the blueberries out of the recipe? how much did you use?
The blueberries are included in the recipe, see the second to last line. Enjoy!
can i use gluten free flour instead? can i use avocado instead of banana’s?
I haven’t tried gf flour or with avocado. Let me know if you try it!
Goodness these look SO good Maria!!
Could you bake this as a loaf instead of muffins? Just increasing baking time?
Thanks!
I can’t wait to try this recipe for all the extra zucchini that are coming in right now.
I just ran out of coconut oil 🙁 Can I replace with extra bananas, butter, or greek yogurt?
Thanks in advance!
You can use canola, vegetable, or olive oil…or melted and cooled butter.
What do I use if I don’t have coconut oil?
You can use canola, vegetable, or olive oil. Or melted and cooled butter.
anyone worked out the nutrition facts for these? Thanks!
I just worked it out to about 160 calories per muffin (1900 for the whole recipe). Thanks!
So excited to make these! When shredding the zucchini can I just use a grater and do I need to take out the seeds and core? Thanks so much!
Yes, you can use a grater and no need to take out the seeds. Enjoy!
I just made these with whole wheat flour today. I ended up basically pureeing the zucchini in the food processor because I don’t have a good box grater and they still turned out delicious! Thanks for the recipe, these will be a great addition to my preschooler’s lunch box.
So glad you liked them! Our boys are loving them.
These were delicious! I ended up using 2 tbsp of stevia instead of the granulated sugar. I was a little worried about the texture before I baked them, but they turned out great! I’m making my 2nd batch this week because the first one went so fast!
I made these the other day…used applesauce instead of oil and LOVED them!!! I added extra blueberries and blackberries. Thanks for posting this recipe! I’m making another batch today!
I have made them twice now just as written and they were amazing both times. (So I know it’s not a fluke!) My family calls them Bluebikini muffins. I bet the addition of walnuts would be delicious for all of the nut-lovers.
These muffins are foolproof and absolutely delicious. I make them every two weeks at least.
I am able to make them with endless variations (raspberries, nuts, flaxseed egg, yogurt to replace one banana etc) and they still always turn out moist and flavourful. Do remember to squeeze the liquid out of your zucchini, and keep in mind these don’t expand very much in the oven.
Thanks for my go-to muffin recipe! I enjoy them as much as your kids haha!
So glad you like the muffins!
These were so good!!! Added a couple of raspberries I had on hand and it was amazing!! I did have to cook them for an extra 10 min because I ended up with a lot of muffin mix, but it was an easy adjustment. Definitely give it a try if you haven’t already!!
I more so used the recipe as a guide line (I don’t use measurnents) But they are amazing. I highly recommend this recipe. I also highly recommend baking with coconut oil.
These came out very very dense. I left the sugar off on top. I did add some flaxseed and sunflower seeds. They are edible but I wouldn’t use this recipe again.
I’d love to try to make these “clean” – if using pure maple syrup instead of granulated and brown sugar, would you use the same amount? 1/2c. total?
I haven’t tried maple syrup, but I would assume the same amount. If you want it a little less sweet, you can try reducing the amount, again, I haven’t tried it!
SO yummy! I followed the recipe exactly & could not be happier with the result…my family definitely agrees 🙂
So I accidentally used cucumber instead of zucchini… I wouldn’t recommend it
Ha! Oh no!! You will have to try it again with zucchini:)
I baked these muffins yesterday and they came out so good! Did not disappoint at all.
Yay! Glad you liked them!
Made these substituting applesauce instead of the oil and they were very dense, wet and not the best texture. Any suggestions for this substitution?
I haven’t tried them with applesauce. Maybe try half and half next time?
Temperature and times are off. Muffins do not cook throughout in 20-22 minutes.
Every oven is different, make sure you test them with a toothpick. 22 minutes is perfect for our ovens.
I made these this morning with my kids. They are SO delicious! Nice and moist and just enough sweetness. Yum!!
These are absolutely amazing! I used veg. Oil instead of coconut, and doubled the recipe. I got 12 muffins and a loaf. Thank you for sharing this.
I’ve made these many times, always yummy and my 10 month old loves them too!
My changes:
3/4 each mashed bananas, zucchini, blueberries and apple
Applesauce instead of oil.
Slightly different texture but still good even without butter.
My kids and I absolutely love these muffins! The batter is delicious by itself so when you add the fruit and zucchini, over the top!!! Made these twice in 1 week and will make again and again!
I’m on a mission to empty my freezer and this recipe allowed me to use blueberries, banana and zucchini I had frozen. The muffins are delicious but I was skeptical because the batter was so thick. I nearly filled each muffin cup and , as another reviewer noted, they don’t rise that much. I will make these again with other goodies I have in the freezer. Thank you for the recipe.
I’m not one to comment on anything but I had to make an exception! These were the best muffins! If you are debating making them JUST DO IT! They are so moist and have great flavour. I made it with a flax egg and I didn’t have quite enough flour. Ended up using 1 cup of AP flour and 1/2 cup of oats. They turned out amazing! Will be making these again!
Thanks for letting us know that you loved the muffins!
I just made these muffins and they are excellent!! Thank you! I love your website!!
I have made this recipe several times now, and it is always delicious. I have added toasted walnuts for extra protein and texture, I’ve used melted butter instead of coconut oil, and I even made a batch with a baking soda/vinegar egg substitute for some vegan friends. I almost always double the recipe because they are so good. The batter can be made the day before and refrigerated until baking (perfect for fresh morning muffins). They also freeze well once baked (individually wrapped in plastic wrap once cooled, then put into a freezer bag). This is my go-to healthy baked recipe now. Love it!
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!
Hi! These look wonderful do you know how many carbs are in each muffin?
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
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!
So happy to hear!
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)!
You can just leave them out! Glad you liked the muffins!
I have used this recipe several times. My whole family and my friends love it.
These muffins were great I would like the calorie count if possible
Made these today, delicious!
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!
How many calories in one muffin
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.
Do you think I could put shredded carrots in this recipe?
Sure!
Good recipe. Very moist and tender. Made them with AP flour and canola oil. I too would like a calorie count.
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.
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.
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!
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. .
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.
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!
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!
Glad you liked the muffins!
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!
Would this recipe work in a loaf pan?
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?
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.
Glad you loved the muffins.
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.
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!
Chocolate is always a good idea:)
Made these gluten free so tasty and great for the grandkids thanks for the recipe
Glad you liked the muffins.
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?
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?
If you live in a hot or humid climate, you can loosely cover them or keep them in the fridge or even freezer.