4.6 from 150 votes
Zucchini Banana Blueberry Muffins
These Zucchini Banana Blueberry Muffins combine shredded zucchini and ripe bananas with fresh or frozen blueberries for a moist and tender muffin. The whole wheat flour and cinnamon offer a mild warmth, while the option of turbinado sugar on top adds a slightly crunchy texture. Their soft crumb and natural sweetness come together in a balanced way that works well for breakfast or a snack.
Prep Time
15 mins
Total Time
37 mins
Servings:
12
muffins
Calories:
177 kcal
Course:
Breakfast
Cuisine:
American
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 177
% 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.