Vegan Zucchini Banana Bread Muffins recipe
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Ingredients
- 2 ⅓ cups grated zucchini 1 ½ over-ripe bananas, mashed 1 cup applesauce 1 cup brown sugar ¼ cup vegetable oil 1 tablespoon lemon juice 1 ½ teaspoons vanilla extract 3 cups all-purpose flour 1 tablespoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon baking powder 1 teaspoon salt ¼ teaspoon ground cloves 1 tablespoon white sugar 1 teaspoon ground cinnamon
Nutrition Info
- 130 caloriescarbohydrate: 25.3 gcholesterol: : -fat: 2.6 gfiber: 1.1 gprotein: 1.9 gsaturatedFat: 0.5 gservingSize: -sodium: 268.6 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Zucchini Banana Bread Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
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.
Mix white sugar and 1 teaspoon cinnamon together in a small bowl, sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.