Banana Zucchini Blueberry Muffins (vegan, refined sugar free)
These banana zucchini blueberry muffins are the perfect way to start off your morning. Packed with whole wheat flour, fruit, and vegetables, it’s great for those crazy mornings where you just need to grab something healthy and go. It’s also a great way to incorporate all the yummy summer fruit and veggies.
They are super moist and not overly sweet. I love the natural sweetness that comes from the ripe bananas. Also, I love using coconut sugar because it doesn’t spike your blood sugar levels as much as others. These vegan muffins are lower in oil but still so moist because of the zucchini and banana. Use up the last of your zucchinis and bananas and make these wholesome muffins.
They freeze super well too! I usually make a batch and freeze most of them so I can have them whenever I want. It’s great for meal prep and they taste even sweeter/more flavorful the next day! These banana zucchini blueberry muffins are the perfect summer muffin that is healthy, packed with fiber, and tastes amazing.
If you make these muffins, make sure to tag @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Banana Zucchini Blueberry Muffins (vegan, refined sugar free)
Ingredients
- 1 1/2 cups whole wheat pastry flour (or 1/2 whole wheat flour and 1/2 AP flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 medium very ripe bananas, mashed (about 1 cup)
- 1/2 cup coconut sugar, add more if you want a sweeter muffin (or brown sugar)
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/4 cup unsweetened plain almond milk
- 2 tbsp melted coconut oil or avocado oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini (lightly squeezed and patted dry)
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- Make flax egg by combining ground flaxseed and water in a small bowl. Mix and set aside for 5 minutes to thicken.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine mashed bananas, coconut sugar, flax egg, coconut oil, almond milk, and vanilla. Stir until well combined. Add the flour mixture and stir with a spatula until flour is just combined. Do NOT overmix! Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries. (If using frozen blueberries, toss them in a little bit of flour before adding it to the batter.)
- Pour the batter into prepared muffin tin, about 3/4 full. You can sprinkle the tops with extra coconut sugar or blueberries if you want. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 10 minutes, then remove muffins and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for up to 3 days.
