Recipe by Natalie Mastroianni Moreau
"Moist, delicious, and healthy!"
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2 1/3 cups
over-ripe bananas, mashed
1 1/2 teaspoons
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.
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 I kept them in a tight container for days (took it to work for breakfast everyday). Will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Zucchini Banana Bread Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 23
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