Banana Zucchini Muffins with Apple + Blackberries

Based on the ingredients of these muffins, they’re basically power muffins…good for anytime of the day; breakfast, mid-day snack, a side with lunch, or even a healthy dessert. Totally guilt free and toddler-approved, which means whole family approved; what could be better?!

I made these on Sunday to prep my little guys’ breakfast & snacks for the week. I kept a couple fresh, but chose to freeze the rest immediately, because things tend to get totally lost in the back of my fridge, I forget about them, then find a couple weeks later when they’re wasted & rotten. With these having so much fresh fruit, I wouldn’t keep them past three days fresh. Speaking of, that’s a goal of mine for this week’s meal prep…freeze most things so they don’t go bad before consumed! Anyway, back to these sweet little muffins…

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Zucchini Power Muffins

Recipe adapted from

Makes 16-18 muffins


  •  1 cup organic, USA grown whole wheat flour
  • 1 cup organic coconut flour
  • 1 apple, core removed & grated or 1/2 cup unsweetened, organic applesauce [I used an apple and used my food processor to grate it]

  • 1-2 grated zucchini(s) [I used one]
  • 1 medium or large very ripe banana, mashed [I used a large one]
  • 1/3 cup blackberries, cut into fourths
  • 1/4 cup coconut sugar or 1 large carrot, grated [I used coconut sugar, but carrots are equally as sweet]. May also leave out if you prefer unsweetened muffins.
  • 1/4 cup melted coconut oil
  • 3 organic eggs
  • 1 tsp vanilla
  • 2 1/2 teaspoons cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1-2 tablespoons organic, milled/ground chia seeds
  • 1 tablespoon organic, milled/ground flax seeds


  1. Preheat oven to 350 F degrees
  2. Line muffin tins [I use foil-lined cups because the muffins remove easier]
  3. Mix all wet ingredients in one bowl
  4. Mix all dry ingredients in other bowl
  5. Combine both mixtures in mixer or fold to combine; do not over mix
  6. Use 1/4 cup to measure batter info muffin liners
  7. Bake for about 30-35 minutes, or until a toothpick comes out of the middle clean. Oven temperatures & cooking times may vary, so keep an eye on muffins around 28 minutes to make sure they aren’t overcooking, or add additional time if they’re still moist.
  8. Enjoy fresh muffins up to three days, refrigerated, or freeze additional muffins once completely cool, wrapped in plastic wrap, or a freezer bag.

2 Comments on “Banana Zucchini Muffins with Apple + Blackberries”

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