Zucchini Banana Blueberry Muffins

Zucchini Banana Blueberry Muffins

Zucchini Banana Blueberry Muffins

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!

Last week, I made Lemon Zucchini Bread and ended up shredding way too much zucchini. It’s easy to have too much zucchini this time of year and I got a little carried away. I am not complaining because the extra zucchini led to Zucchini Banana Blueberry Muffins for breakfast. Best decision ever because these muffins are so delicious. I love them, the boys love them, and Josh loves them. A new family favorite!

I love these muffins because they taste amazing and they are healthy! Shhh, don’t tell my boys:)

The whole wheat muffins are made with mashed banana, shredded zucchini, and blueberries. These muffins are packed with fruits and veggies which is a big time bonus since our boys love them! I didn’t have to fight them to eat their veggies this time. They devoured their muffins.

We enjoyed the muffins as soon as they came out of the oven and then I hid the rest so I could freeze them for later. I love keeping healthy muffins in the freezer for easy breakfasts and snacks.

These muffins would make a great back to school breakfast, lunch box treat, or after school snack.

If you are looking for ways to get rid of your summer zucchini, make Zucchini Banana Blueberry Muffins. Your zucchini will magically turn into delicious and nutritious muffins that everyone will love! Enjoy!

If you like these Zucchini Banana Blueberry Muffins, you might also like:

Whole Wheat Banana Muffins

Vegan Banana Blueberry Muffins

Apple Zucchini Muffins

Morning Glory Muffins

Zucchini Coconut Bread

Zucchini Banana Bread

Zucchini Banana Blueberry Muffins

Print Recipe

These healthy muffins are loaded with fruits and veggies. They make a great breakfast or snack!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20-22 minutes

Total Time: 37 minutes

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 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
  • 1 cup shredded zucchini
  • 1 cup blueberries, fresh or frozen
  • 2 tablespoons turbinado sugar, optional
Read the whole recipe on Two Peas and Their Pod