Recipe- Banana Zucchini Muffins With Blueberries Specially For Kids

Combine three types of produce in a batch of Banana Zucchini Muffins with Blueberries. It’s the best of all the baked goods in one convenient (and nutritious) package! P.S. They store well for days!

When my middle kiddo was one, she struggled with bread—which means she had a hard time chewing sliced bread as well as muffins and pancakes. I worked hard to make her nutritious, moist options to help her practice and these muffins were one of our favorites.

These also happen to be perfect to make in the summer when you have zucchini and blueberries at the ready—and any bananas in the house might turn brown fast due to the heat!

Ingredients

1 cup mashed banana (from 2 very ripe bananas)
1 cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini)
1/2 cup milk (dairy or nondairy)
1/4 cup butter, melted and cooled slightly
2 eggs
1 teaspoon vanilla
1 1/2 cup whole wheat flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup fresh or frozen blueberries

Method

* Preheat the oven to 400 degrees F and grease a standard muffin tin well with nonstick spray.

* Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.

* Add the flour, sugar, baking powder, and cinnamon. Stir gently to combine.

* Stir in the blueberries gently.

* Divide the batter among the prepared muffin tin. You’ll use about a heaping 1/4 cup in each muffin cup.

* Bake for 22-28 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges.

* Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely, running a knife around the edges to loosen if needed.

* Serve at room temperature, warmed slightly, or chilled.