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Banana Zucchini Muffins with Blueberries Recipe

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3.9 from 64 reviews

  • Author: Diane
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Banana Zucchini Muffins with Blueberries are a moist, flavorful treat perfect for breakfast or snacks. Combining the natural sweetness of ripe bananas, the subtle freshness of grated zucchini, and bursts of juicy blueberries, these muffins are wholesome and delicious. Made with whole wheat flour and a touch of cinnamon, they offer a balanced blend of nutrition and taste. Quick to prepare and bake, they are perfect for busy mornings or anytime you want a healthy, comforting muffin.

Ingredients

Wet Ingredients

  • 1 cup mashed banana (from about 2 very ripe bananas)
  • ½ cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini)
  • ¼ cup milk (dairy or nondairy)
  • ¼ cup butter (melted and cooled slightly)
  • 2 eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1½ cups whole wheat flour
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon

Additions

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 375°F (190°C) and grease a standard muffin pan thoroughly with nonstick spray to prevent sticking.
  2. Combine wet ingredients: In a medium bowl, add the mashed banana, grated zucchini, milk, melted butter, eggs, and vanilla extract. Stir gently with a spatula until just combined.
  3. Add dry ingredients: Add the whole wheat flour, brown sugar, baking powder, baking soda, and cinnamon to the wet mixture. Stir gently until combined without overmixing to maintain muffin tenderness.
  4. Fold in blueberries: Carefully fold in the fresh or frozen blueberries, ensuring even distribution without crushing them.
  5. Fill muffin cups: Divide the batter evenly among the prepared muffin tin cups, using about a heaping ¼ cup of batter per muffin.
  6. Bake muffins: Bake in the preheated oven for 20-26 minutes, or until a cake tester inserted into the center of a muffin comes out clean and the muffins have golden brown edges. Avoid inserting the tester directly into a blueberry to prevent moisture retention.
  7. Cool muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Run a knife around each muffin edge if needed to loosen them and let cool completely.
  8. Serve: Enjoy these muffins at room temperature, slightly warmed, or chilled according to your preference.

Notes

  • Ensure the zucchini is squeezed very dry to prevent excess moisture and soggy muffins.
  • You can substitute dairy milk and butter with nondairy alternatives for a dairy-free version.
  • For more sweetness, increase brown sugar slightly, but keep in mind it will raise sugar content.
  • These muffins freeze well; store in an airtight container and thaw at room temperature or warm before eating.
  • Use ripe bananas for maximum sweetness and moisture.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/banana-zucchini-muffins-with-blueberries-recipe/