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 calories
carbohydrate: 25.3 g
cholesterol: : -
fat: 2.6 g
fiber: 1.1 g
protein: 1.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 268.6 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 servings

Recipe Note

Moist, delicious, and healthy!

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