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Zucchini, Banana, and Blueberry Muffins - Our Kind of Wonderful

Zucchini, Banana, and Blueberry Muffins

We take muffins to work for breakfast a lot, but our usual blueberry or apple muffins can get old after a while. I mean, they’re delicious, but variety is always a plus. These muffins are so tasty, and I love the variety of flavors! You may have to cook them a bit longer due to all the wet ingredients (zucchini, bananas, blueberries that leak juice a bit) so just keep that in mind. It can vary from oven to oven.

Zucchini, Banana, and Blueberry Muffins - Our Kind of Wonderful

Ingredients

1 1/2 cups all purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1 cup mashed bananas (about 2 medium bananas)

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 large egg

1/3 cup melted coconut oil, cooled to room temperature

1 tsp. vanilla extract

1 cup shredded zucchini

1 cup blueberries

Instructions

1

Preheat your oven to 350 degrees. Get your muffin tins ready by lining them with paper liners, or spraying with cooking spray.

2

In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3

In a large mixing bowl combine the mashed bananas, granulated sugar, brown sugar, eggs, coconut oil, and vanilla. Stir until it’s well combined.

4

Add the banana mixture to the flour mixture. Using a rubber spatula stir gently to combine until flour is mixed in.

5

Fold the zucchini into the batter, then fold in the blueberries.

6

Pour the batter into prepared muffin tins, about 3/4 full. Bake until a toothpick inserted into the center comes out clean, 22-25 minutes. Cool muffins on a wire cooling rack.

7

Recipe by: https://www.twopeasandtheirpod.com/zucchini-banana-blueberry-muffins/

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