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Home » Recipes » Breakfast

Healthy Blueberry Zucchini Muffins

Published: Feb 5, 2021 · Modified: Jan 31, 2023 by Ginny · This post may contain affiliate links.

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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.

top down view of zucchini muffins with fresh blueberries.
Healthy Blueberry Zucchini Muffins are Easy and Delicious
Contents hide
1 🍽️ Why This Recipe Works
2 🫐 Ingredients
3 📝 Instructions
4 ❗ Expert Tips
5 👩‍🍳 Recipe FAQs
6 Healthy Blueberry Zucchini Muffins

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. 

🫐 Ingredients

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.

📝 Instructions

several process photos showing mixing the batter, adding the zucchini, blueberries and putting them in muffin tins to bake.
Simple Mix, Pour and Bake

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.

blueberry zucchini muffins on a board with fresh berries.
The Healthy Muffins are DELISH!

👩‍🍳 Recipe FAQs

Can I use flavored applesauce?

Absolutely! I like the natural flavor, but try any of the flavored applesauce to add some unique flavors.

Can you freeze muffins?

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.

How long do muffins last?

They last at room temperature for around 4-5 days.

🥄 Related Recipes

  • Quick and Easy Puff Pastry Blueberry Tart
  • No Bake Lemon Blueberry Cheesecake Recipe

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

top down view of zucchini muffins with fresh blueberries.

Healthy Blueberry Zucchini Muffins

These hearty muffins are packed full of nutrtion while leaving all the added sugar out! Clean tasting and very filing! {WW 2 Purple, 2 Blue, 3 Green, Vegetarian}
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Diet: Low Fat, Vegetarian
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 18 muffins
Calories: 87kcal
Author: Ginny

Ingredients

  • 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

Instructions

  • 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.

Notes

Cooking Time: Check the middle of the muffins for doneness at 18 minutes with a dull knife or toothpick. Mine took 23 minutes. 
Substitutions: You can use frozen blueberries in this recipe if you toss them in a tiny bit of flour before baking so they don’t defrost and move down to the bottom of the muffin too quickly. Another tip I just started using is before you add the blueberries to the batter is to scoop about 2 tbsp of the batter in the bottom of each cupcake liner. Then add the blueberries to the rest of the batter and then finish filling the cupcake liners up and finish the recipe as described. 
Bananas: The bananas are substituting for the sugar. 
Applesauce: The applesauce is substituting for the vegetable oil. 
Storage: These can store in a sealed container for 3-4 days. 
Freezer Friendly: Do a flash freeze and place them on a baking sheet and freeze for 2 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.

Nutrition

Serving: 1muffin | Calories: 87kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 245mg | Potassium: 162mg | Fiber: 2g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 0.8mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Healthy Blueberry Zucchini Muffins
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About Ginny

Hi! My name is Ginny and I know how busy life can be! I am a mom working hard to prepare healthy meals for my family that is always on the go!

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Family Photo Hi! My name is Ginny and I know how busy life can be! I am a mom working hard to prepare healthy meals for families on the go! Read More...

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