Vegan Zucchini Banana Bread Muffins

Vegan Zucchini Banana Bread Muffins

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Natalie Mastroianni Moreau 0

"Moist, delicious, and healthy!"
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Ingredients

50 m servings 130 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
  2. Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
  3. Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
  4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

This was delicious. All the flavors are distinct and blended and its moist and delicious. I used a little less flour and oil to keep it more moist and less carbs. So yummy!

Most helpful critical review

Not the best combination of flavors even though I love banana and zucchini... just apparently not together. Rose well and had a good texture but won't make these again.

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Not the best combination of flavors even though I love banana and zucchini... just apparently not together. Rose well and had a good texture but won't make these again.

This was delicious. All the flavors are distinct and blended and its moist and delicious. I used a little less flour and oil to keep it more moist and less carbs. So yummy!

Very good, moist. Accidentally added the sugar and cinnamon to the mixture instead of on top, still turned out well.

These were decent breakfast muffins.

Used whole wheat flour but otherwise as listed. Turned out moist and fluffy. Perfect as they are not too sweet.

I used 2 1/2 cups of a mix of summer squash and zucchini. Used only 1 banana and 100% whole wheat flour. Also, I didn't have lemon juice so I used apple cider vinegar. They turned out great, and...

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