Banana Zucchini Bread Muffins

Banana Zucchini Bread Muffins

Lovelymama3k

"This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way."
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Ingredients

35 m servings 101 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
  2. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.

Footnotes

  • Cook's Note:
  • This recipe can also be made into 2 loaves. Bake for 40 minutes, turn off oven, and let bread sit in the oven for 15 minutes more.

Reviews

Read all reviews 27
  1. 31 Ratings

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Most helpful positive review

These turned out really good. My daughter who is a picky eater loves them. I cut the white sugar by 3/4 cup and it was still sweet enough for us.

Most helpful critical review

A bit too dry...but good if you put butter on them

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These turned out really good. My daughter who is a picky eater loves them. I cut the white sugar by 3/4 cup and it was still sweet enough for us.

DH and my nephew loved these muffins! I thought they were good, but wasn't sure I'd make them again. I thought they needed some nuts or crunch to offset how very moist they are. (I like my muffi...

I also followed other reviewers and added less sugar (1/2 cup) as well as made my own applesauce. I added Ground Flaxseed to give it a more nutritional boost. My husband is not into sweets but ...

Turned out fantastic! I grated two large zucchini (about 2 cups), cut the white sugar by a third, added 1/4 cup of pecans, and topped each muffin with a few dried cranberries. Instead of 36 muff...

Delicious. I made mini muffins and baked for 15 minutes.

Made the recipe into 2 loaves and they turned out great. Followed all ingredients with the one exception that I did not have whole wheat flour so used AP and Bread flour. Followed directions a...

These were super yummy!!! My HUGE suggestion, SPRAY YOUR CUPCAKE LINERS! I was sad I lost so much on the liner =( I did add a few things (not that it NEEDED it). I added craisins, chopped pecans...

Great way to use up bananas and zucchini. I doubled the recipe and added chocolate chips. used all all purpose flour and decreased the sugar a bit. kids love it. I embed up with 53 muffins. ...

This recipe is awesome! The muffins are hearty and delicious, perfect for breakfast!

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