Zucchini Banana Blueberry Muffins

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!

If you like these Zucchini Banana Blueberry Muffins, you might also like:

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!
4.52 from 25 votes


  • 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


  • 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.

Have you tried this recipe?

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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. 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? 😉 

  2. Can these be made without the bananas? If so, would you need to substitute anything for the bananas? Thanks!

  3. I can’t wait to try this recipe for all the extra zucchini that are coming in right now.

  4. 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!

  5. 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.

  6. 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! 

  7. 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!

  8. 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.

  9. 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!

  10. 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!!

  11. 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.

  12. 1 star
    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.

  13. 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?

    1. 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!

  14. 5 stars
    SO yummy! I followed the recipe exactly & could not be happier with the result…my family definitely agrees 🙂

  15. 2 stars
    Made these  substituting applesauce instead of the oil and they were very dense, wet and not the best texture. Any suggestions for this substitution?

    1. Every oven is different, make sure you test them with a toothpick. 22 minutes is perfect for our ovens.

  16. 5 stars
    I made these this morning with my kids. They are SO delicious! Nice and moist and just enough sweetness. Yum!!

  17. 5 stars
    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.

  18. 5 stars
    My changes:
    3/4 each mashed bananas, zucchini, blueberries and apple
    Applesauce instead of oil.

    Slightly different texture but still good even without butter.

  19. 5 stars
    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!

  20. 4 stars
    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.

  21. 5 stars
    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! 

  22. 5 stars
    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!

  23. 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!

  24. 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

  25. 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!

  26. 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)!

  27. 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!

  28. 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.

  29. 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.

  30. 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.

  31. 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!

  32. 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. .