Zucchini Banana Blueberry Muffins
User Reviews
4.6
Zucchini Banana Blueberry Muffins
Description
Zucchini Banana Blueberry Muffins bring together the subtle moisture of fresh shredded zucchini with mashed ripe bananas and juicy blueberries. The batter uses white whole wheat flour combined with baking powder and soda to achieve a light rise. Ground cinnamon adds a hint of spice, complementing the fruits' natural sweetness. Coconut oil lends richness and a tender crumb to the muffins. After mixing, the batter is portioned into muffin cups and baked until a clean toothpick test confirms doneness, leaving a delicately textured muffin with pockets of blueberry throughout.
The muffins offer a balanced sweet and moist bite, with the zucchini contributing moisture without overwhelming the flavor. These muffins can be enjoyed as a portable breakfast or snack, offering a portion of fruit and vegetable in each serving. The turbinado sugar sprinkle on top creates occasional crispy, caramelized spots if used.
While white whole wheat flour is preferred, you can use all-purpose or regular whole wheat flour instead. The muffins keep for up to three days covered at room temperature and freeze well for longer storage, making them convenient to prepare ahead of time.
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 banana mashed (about 1 cup, medium, ripe
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 egg large
- 1/3 cup coconut oil cooled to room temperature, melted
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded
- 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 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!
- 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 Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 173mg | 7% |
| Potassium | 162mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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