Healthy Blueberry Zucchini Muffins are the perfect way to start off your morning if you are cutting out excess sugar or are dealing with a specific diet where the sugar content is tracked.
These hearty muffins are packed full of fruit and vegetables and you will not miss the sugar. My husband described them as tasting CLEAN…you know how food really should taste! That just melted my heart. Hooray!
I’m not going to lie, I love sweet muffins! You know the ones! Yep, just love them. But we are trying our best here to be better at tracking all those excess sugars that we are taking in. It seems like it is in almost everything nowadays. Can you relate? Summer, outings, ice cream to cool down, s’mores over fires…you get the idea.
🍽️ Why This Recipe Works
Healthier Than Traditional Muffins | I replaced the vegetable oil in this recipe with organic, no-additive applesauce. I replaced the sugar with crushed bananas. You can’t tell the difference!
They Look Beautiful | They are such gorgeous muffins and truly impressive. Great for brunch, parties, or a snack.
No Aftertaste | As my husband said, they were CLEAN tasting with no aftertastes at all. You will not get an overly sweet taste here. It is a mild and dense muffin. When you take a bite with the softened blueberries, it is a sweet surprise to the mouth.
I’m super excited about these muffins every time I make them. The ingredients are simple, and you shouldn’t have any trouble working with them. Let’s talk about the main ingredients really quick:
Bananas: It’s vital to use ripe bananas. If they are too green, they won’t mash well and won’t be as naturally sweet.
You can always microwave them or bake them in the peel to ripen them fast. For the microwave, just heat them for one minute and check them. If soft, then they are ready. For the oven, bake them at 300 degrees for 15-18 minutes. The skin will turn black, and that’s perfectly normal.
Zucchini: It’s a good idea to drain off any liquid from the shredded zucchini. It naturally has a lot of water in it, so straining it stops the muffins from ending up soggy.
Applesauce: The applesauce makes these extra sweet and moist. Use any applesauce you love. Plain, sweetened, or even cinnamon would all be yummy.
Step One: Grate the zucchini. I used my food processor for this job as it literally takes about two seconds and clean up is easy.
Step Two: Combine the eggs, applesauce, vanilla extract, and bananas together in a bowl. This will be very thick. Add in the shredded zucchini and mix again.
Step Three: Combine all the dry ingredients in a separate bowl and stir. Add to the zucchini mixture and gently mix together.
Step Four: Add the blueberries last by gently folding them in to the batter so they don’t get squished.
Step Five: Using a ⅓ cup measuring cup, scoop batter into muffin paper liners and bake at 350 for 18-23 minutes. The mixture will yield 16-18 muffins.
❗ Expert Tips
Use Muffin Liners for the best results. It is much easier to remove from the muffin pan.
Substitute with other berries. Strawberries work wonderfully!
These are not overly sweet, and if you want to add a bit more, use agave syrup or honey. I don’t think you’ll need it, but the option is available.
👩🍳 Recipe FAQs
Absolutely! I like the natural flavor, but try any of the flavored applesauce to add some unique flavors.
Yep! Do a flash freeze and place them on a baking sheet and freeze for two hours or so. After they are frozen, take them off the baking sheet and put them in a freezer bag or container. They will last 2-3 months without any problems—Thaw for a few minutes on the counter or in the fridge.
They last at room temperature for around 4-5 days.
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Healthy Blueberry Zucchini Muffins
- 1 cup Bananas ripe and crushed
- 3 Eggs beaten
- 2 cups Applesauce
- 3 tsp Vanilla Extract
- 2 cups Zucchini shredded
- 3 cups Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tbs Cinnamon
- 1 pint Blueberries
- Preheat oven to 350 degrees.
- In a large bowl, combine the egs, bananas, vanilla and applesauce. It will be thick.
- Add in the shredded zucchini.
- In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon together. Add a little of this mixture at a time to the eggs/bananas/applesauce mixture.
- Fold in the blueberries.
- Using a ⅓ cup measuring cup, add the mixture to muffin liners. This will yield 16-18 depending on how heaping the measuring cup is.
- Baking for 18-23 minutes. Check early and test the center for doneness.
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