Moist Zucchini Blueberry Banana Muffins Recipe Is Farm-to-Table Baking At Its Best by Elisa Schmitz
It's official: I'm obsessed with my local farmers market. I find so much farm-fresh produce, and all that bounty inspires me to create cool recipes I might not have thought of. Thanks for the inspiration, farmers!
My latest farmers market haul included loads of zucchini and blueberries, so they inspired this easy muffin recipe. I added overripe bananas for additional sweetness, with an added bonus: the bananas made these muffins so moist, I was able to reduce the amount of oil and sugar I used. These are treats you can feel good about feeding to your family for breakfast because of the health benefits of zucchini, the health benefits of blueberries and the health benefits of bananas (and they won't know how much plant-based vegetarian goodness is packed inside them)!
Aside from the bananas, blueberries and zucchini, here's what else you need in order to make these moist muffins: flour, baking soda, baking powder, cinnamon, salt, brown sugar, eggs, canola oil and vanilla extract. I also added walnuts, but those are optional.
These muffins bake up to golden perfection in just about 20 minutes, so you won't have to wait long after enjoying the aroma coming from your oven. I served these easy, not-too-sweet, feel-good treats on a cupcake tower and they were a huge hit as part of an elegant brunch and later as a snack anytime of day. They are farm-to-table baking at its best!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes (ovens vary)
Total Time: 35 minutes
Servings: 24
Ingredients
- 2 cups shredded zucchini (about 2 medium zucchini)
- 2 cups flour (I used gluten-free flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 2 eggs, at room temperature
- 1/2 cup canola oil
- 3 teaspoons vanilla extract
- 3 ripe bananas (about 1 1/2 cups mashed)
- 1 1/2 cups fresh blueberries
- 1 cup chopped walnuts (optional)
Helpful Products
- Muffin Tins
- Muffin Liners
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Grater
- Chef Knife
- Kitchen Towels
- Cupcake Tower
Recipe Notes
- I used a fine grater to grate my unpeeled zucchini as far down as I could, then diced the remaining couple of inches with a chef knife. We liked the tiny chunks of zucchini, but if you prefer no chunky bits, just use the grated portion.
- Squeeze out the excess water from the zucchini using a clean kitchen towel or paper towels.
- To bring eggs to room temperature more quickly, you can set them in a bowl of lukewarm water for a few minutes.
- To make these muffins gluten-free, use gluten-free flour (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour).
- Serving these muffins on a cupcake tower not only helped them to cool more quickly but also made an impressive and inviting display for brunch.
Here's how to make it:
- Prepare two muffin tins with muffin liners (or spray with cooking spray). Grate zucchini with a fine grater, then place the grated zucchini on a clean kitchen towel or paper towels and squeeze out the excess water.
- In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon and salt.
- In another large mixing bowl, mash the overripe bananas with a large fork. Add the brown sugar, eggs, vanilla and oil. Mix until thoroughly combined.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the zucchini and stir until combined.
- Fold in the blueberries and walnuts (if using).
- Gently stir until incorporated.
- Fill each muffin liner about 1/2 full with batter. Bake in a preheated 350-degree F oven for about 20 minutes (ovens vary), or until golden brown and a toothpick comes out clean.
- Remove from the oven and allow to cool.
- Serve on a cupcake tower, on a platter or on individual plates.
Nutrition Facts Per Serving
Calories: 156
Total Fat: 8.2g
Saturated Fat: 0.7g
Cholesterol: 14mg
Sodium: 87mg
Total Carbohydrate: 18.5g
Dietary Fiber: 1.5g
Total Sugars: 7.6g
Protein: 3.2g
Vitamin D: 1mcg
Calcium: 25mg
Iron: 1mg
Potassium: 175mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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