Zucchini Banana Blueberry Muffins – Two Peas & Their Pod


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!

  • 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.

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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