Banana Zucchini Muffins With Blueberries

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.)

Ingredients You Need

To make these muffins you’ll need to have these ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

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. 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.

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.

I’d love to hear your feedback if you try this recipe, so please comment below with feedback!