Zucchini Banana Blueberry Muffins: An Incredible Ultimate Recipe
Moist and wholesome zucchini banana blueberry muffins made with ripe bananas, grated zucchini, and juicy blueberries. These naturally sweet muffins are soft, flavorful, and perfect for breakfast or snacking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large ripe bananas, mashed
1 cup grated zucchini (about 1 medium zucchini)
1 cup blueberries (fresh or frozen)
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line or grease a muffin tin.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash the bananas, then mix in the grated zucchini, brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries carefully.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 25–30 minutes, until golden and a toothpick inserted comes out clean.
- Let cool briefly, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep muffins light.
Frozen blueberries can be used without thawing.
No need to peel or squeeze the zucchini.
Add nuts or spices for extra variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
