Banana + Blueberry + Zucchini Muffins

Banana + Blueberries + Zucchini?! Girlfriend, where do I collect my award for Mother of the Year?

Busy in the morning? Like the idea of just grabbing a muffin off of the counter, or out of the freezer? Need inspiration for that moaning toddler that wants an exciting afternoon snack? What if I said I could offer you all of this and make it healthy?! Read on, Mama, I got you.

Preheat oven to 180 degrees C (350 degrees F) and line a muffin pan with paper liners or spray with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. 

In a large bowl, combine mashed bananas, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently until flour is mixed in.  

Squeeze the zucchini in a paper towel to remove excess liquid and fold the zucchini into batter. Gently fold in the blueberries. 

Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with the extra brown sugar, if using. 

Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack. 

Enjoy. 

 

Ingredients - Makes 12

1 1/2 cups all purpose 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)
1/2 cup light brown sugar
1 large egg
1/3 cup coconut oil
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup blueberries, fresh or frozen
2 tablespoons light brown sugar (optional for sprinkling)

Directions

1. Preheat oven to 180 degrees C (350 degrees F). Line a muffin pan with paper liners or spray with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, combine mashed bananas, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently until flour is mixed in.
4. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.
5. Pour the batter into prepared muffin cups, about 3/4 full. Sprinkle tops with the extra brown sugar, if using.
6. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool muffins on a wire cooling rack.

*The muffins will keep covered for up to 3 days on the counter. The muffins also freeze well, store in a freezer bag in the freezer for up to 1 month. To reheat, place the muffins in the microwave for 30 seconds.

Recipe adapted Two Peas and their Pod

Recipe, Healthy, Kids

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