Vegan banana zucchini muffins with optional blueberries are kid friendly and a great way to sneak in some extra veggies at breakfast.
Ingredients in Vegan Banana Zucchini Muffins
This vegan muffin recipe is easy to make and perfect for breakfast! My son loves these muffins and will eat them for breakfast and then again for snack. If you love muffins, quick breads or have a family member that does, these muffins will be their new favorite!
I love to make zucchini muffins or zucchini bread when I came across that ‘too big’ zucchini at the garden farmstand. I have been gifted baseball sized zucchinis many times, because I am known as that woman who always can do something with garden produce. I love using zucchini in muffins and quick bread because not only does it mean I am serving my family some extra vegetables, but zucchini keeps quick bread recipes very moist, no chance of drying out!
I also used banana in this recipe because banana is amazing in any type of quick bread or muffin. Bananas are naturally sweet which means you can use less sugar in the recipe, like in our One Bowl Banana Bread recipe.
Here are the ingredients you will need for these banana zucchini muffins:
- Flax Egg
- Vegetable Oil
- Blueberries (optional)
This muffin recipe is not gluten free, I have not tested it with gluten free flour (if you do, let me know!). If you need a gluten free muffin, check out our brown sugar pumpkin banana muffins!
I added blueberries to 1/2 my muffins because I have one kid that LOVES blueberries in his breakfast muffins. Chocolate chips would also be delicious!
How to Make These Vegan Breakfast Muffins
These muffins come together relatively fast! These vegan breakfast muffins have fresh zucchini in them so you will need to shred your zucchini to use in the muffin batter. I love to use my food processor to shred zucchini in pulse mode. My food processor is very similar to this one below!
You could also shred your zucchini on a cheese grater. I love to use the food processor as it is faster to shred the zucchini – especially if you are using the aforementioned baseball sized zucchini.
I like to break up this recipe into a few different steps.
First I shred my zucchini so it is ready to go when I need it! Next, I make my flax egg so it has time to ‘gel’. I then use my standing (or handheld) mixer to mix the vegetable oil and sugar and I add in my banana at the last minute. I love to use super ripe bananas in this recipe, you know the ones that have dark spots!. If your bananas are not ripe, you might need to mash them with a fork or potato masher in a separate bowl before adding them to your mixer bowl. I love to use the handheld or standing mixer to cream together the banana, sugar and oil. I love how creamy the mixer gets the ingredients. The last thing I add to the mixer is the vanilla extract.
Next, I stir in the flax egg, shredded zucchini, flour, baking soda, baking powder, cinnamon, nutmeg and salt. I stir until only just combined. Do not over stir! Add in the optional blueberries last.
Pour your batter into the prepared muffin pan and you are read to bake your vegan zucchini banana muffins!
How to Serve and Store Banana Zucchini Muffins
Banana zucchini muffins are great not only for breakfast but for snack too!
I love to make these vegan muffins as a meal prep for easy breakfasts. They are also freeze friendly, just bake as directed, wrap individually in freezer safe paper and freeze in a freezer safe container.
Due to the high moisture content in these vegan muffins, you will want to store them in the refrigerator
If you make these banana zucchini muffins, tag @badtothebowl on social media.
Vegan Banana Zucchini Muffins with Blueberries
- 2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1/2 cup granulated sugar
- Flax egg (1 Tblsp flax seed + 2.5 Tblsp water)
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 2 cups shredded zucchini
- ¼ – ½ cup blueberries*
- Heat oven to 350°F and prepare a muffin pan with cupcake liners.
- Shred your zucchini in food processor (on pulse) OR with cheese grater.
- In small bowl make your flax seed egg by combing your flax seed meal with water. Let sit for 5 minutes.
- In a large bowl sift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In standing mixer (or handheld) cream your sugar, oil and banana. Stir in vanilla extract.
- Gently stir in your flax egg. Gently stir in flour mixture and zucchini.
- Gently fold in blueberries.
- Fill muffin cups 2/3 way full. Bake for 22-26 minutes or until toothpick in center comes out clean. Muffin tops should be golden brown.
- Cool on wire racks. Store in refrigerator.
- Freezer friendly: Cool completely. Wrap each muffin individually and store in freezer safe bag. Thaw and Enjoy!