Combine three types of produce in a batch of Banana Zucchini Muffins with Blueberries. It’s the best of all the baked goods in one convenient (and nutritious) package! P.S. They store well for days, so they’re a great make-ahead option.
When my middle kiddo was one, she struggled with bread—which means she had a hard time chewing sliced bread as well as muffins and pancakes. I worked hard to make her nutritious, moist options to help her practice and these toddler muffins were one of our favorites.
They are super moist and our whole family loves them all these years later.
These muffins have a base of whole wheat flour and get their moisture and flavor from three types of produce. Combine that with low added sugar and protein from eggs and milk and you have a healthy muffin for kids that’s great any time of the day.
You can serve these muffins for kids as an easy toddler breakfast. They also work as a Cold Lunch Idea for Kids. And you can freeze muffins once they are cooled, so they are perfect as a way to meal prep breakfast.
(You may also like Banana Yogurt Muffins, Blueberry Banana Muffins, Blueberry Yogurt Muffins, and Blueberry Yogurt Cake.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make these muffins you’ll need to have these ingredients on hand and ready to go.
- Very ripe banana: You want the bananas to have lots of brown spots, which indicate ripeness.
- Zucchini: Any variety or size of classic green zucchini works.
- Milk: You can use dairy or nondairy milk here.
- Unsalted butter: I use this for baking so I can control the salt.
- Whole wheat flour: This helps absorb some of the moisture in the produce and adds nutrients.
- Brown sugar: I use brown sugar here for added flavor, though you can use maple syrup or honey if you prefer.
- Baking powder: This helps to ensure that the muffins bake through properly.
- Fresh or frozen blueberries: Either option works here. And you can use regular or wild blueberries, too.
(My Chocolate Chip Zucchini Muffins are another yummy zucchini recipe, too.)
Step-by-Step Instructions
Here’s a look at the process of making these banana zucchini muffins for kids. Scroll down to the end of the post for the full recipe, including the timing and amounts.
Step 1. Grate the zucchini into a wide bottom plate or bowl. Squeeze dry and measure.
Step 2. Mash banana and stir together wet ingredients.
Step 3. Stir in the dry ingredients. Fold in the blueberries.
Step 4. Portion into a muffin tin and bake until a cake tester comes out dry.
TIP: Squeeze the zucchini really well to ensure that the batter isn’t too wet. You can even squeeze it with a towel after you get most of the moisture out if you want.
Frequently Asked Questions
Sure, just use cup for cup gluten-free flour instead of the whole wheat flour.
Yes. Use plain unsweetened nondairy milk instead of dairy milk and melted, slightly cooled coconut milk (or canola oil) instead of butter.
Yup! Just omit the eggs and add an additional ¼ cup milk and ¼ teaspoon baking soda.
If you’re making these for a baby who’s eating finger foods or just want to reduce added sugars, you can skip the brown sugar. Be sure to use very brown bananas though since they will be the main source of sweetness. With the sugar, each muffin has about 3 grams of added sugar, which is a low amount for a healthy snack.
You can use fresh blueberries or frozen blueberries, depending on what you have access to and the time of the year. Either way, stir them into the batter gently to avoid breaking them up.
How to Store
Store the cooled Banana Zucchini Muffins in an airtight container in the fridge for up to 3 days or in the freezer in a zip top freezer bag for up to 3 months.
Best Tips for Success
- Gluten-free: Use cup for cup style of gluten-free flour blend.
- Dairy-free: Use nondairy milk and melted coconut oil instead of butter.
- Egg-Free: Omit the eggs, add an additional ¼ cup milk and add ¼ teaspoon baking soda.
- Use very ripe bananas with brown spots for the best flavor.
- Squeeze the grated zucchini VERY well with your fingers to release as much liquid as you can.
- Use fresh or frozen blueberries. Fold them in gently to the batter.
- You can substitute ½ cup chocolate chips for the blueberries!
- If you prefer sweeter baked goods, consider using ⅓ cup brown sugar or topping with a drizzle of honey.
- Find all of my best muffins for kids and if you have more blueberries to use, try my Banana Blueberry Baked Oatmeal.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below with feedback!
Banana Zucchini Muffins with Blueberries
Ingredients
- 1 cup mashed banana (from about 2 very ripe bananas)
- ½ cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini; grate, squeeze dry, then measure out ½ cup)
- ¼ cup milk (dairy or nondairy)
- ¼ cup butter (melted and cooled slightly)
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups whole wheat flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin pan well with nonstick spray.
- Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.
- Add the flour, sugar, baking powder, baking soda, and cinnamon. Stir gently to combine.
- Stir in the blueberries gently.
- Divide the batter among the prepared muffin tin. You’ll use about a heaping ¼ cup in each muffin cup.
- Bake for 20-26 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges. (Try not to put the cake tester directly into a berry—the juices from the berries will stay moist.)
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely, running a knife around the edges to loosen if needed.
- Serve at room temperature, warmed slightly, or chilled.
Equipment
Video
Notes
- Store in an airtight container in the fridge for up to 3 days or in the freezer in a zip top freezer bag for up to 3 months.
- Squeeze the zucchini really well to ensure that the batter isn’t too wet. You can even squeeze it with a towel after you get most of the moisture out if you want.
- Gluten-free: Use cup for cup gluten-free flour blend.
- Dairy-free: Use nondairy milk and melted coconut oil instead of butter.
- Egg-Free: Omit the eggs, add an additional ¼ cup milk and add ¼ teaspoon baking soda.
- Use very ripe bananas with brown spots for the best flavor.
- Use fresh or frozen blueberries. Fold them in gently to the batter.
- If your family prefers chocolate you can substitute ½ cup chocolate chips for the blueberries!
- If you prefer sweeter baked goods, consider using ⅓ cup brown sugar or topping with a drizzle of honey.
Nutrition
This post was originally published July 2017.
Can I use regular flour ?
You may need to add a little more flour to ensure they bake through in the middles. I would guess 3 more tbsp if using all purpose flour.
Can you add or substitute the zucchini for carrots? Thank you!
Sure! use the same amount.
These turned out amazing! I subbed butter for coconut oil and put mini choclate chips instead of blueberries (due to my kids request) but next time I’m trying the blueberries!
These turned out so fluffy and delicious.
Can this be made into a loaf? If so how long would you bake for?
I think you could do it as an 8×8 square cake, but I don’t think I’d do it as a 9×5 loaf since the batter is very moist and it may not bake through in the center.