-
-
My review
Vegan Zucchini Banana Bread Muffins
3
Natalie Mastroianni Moreau
"Moist, delicious, and healthy!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 130Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1012 Ratings
-
-
-
-
-
Most helpful positive review
9/14/2016
My muffins turned out rubbery but everyone liked them and said they were good!
Most helpful critical review
3/4/2015
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.
Most helpful
Most positive
Least positive
Newest
3/4/2015
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.
9/14/2016
My muffins turned out rubbery but everyone liked them and said they were good!
10/19/2014
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!
9/11/2014
Very good, moist. Accidentally added the sugar and cinnamon to the mixture instead of on top, still turned out well.
8/22/2018
Rubbery texture although people seemed to like them. I thought that they were a little too sweet as well.
8/13/2016
I just finished making these and have already eaten two! They were very good and I will definitely be making these again. I plan on serving these to my daycare toddlers, so I didn't use quite ...
6/3/2016
I made these muffins for my 11 month old son. We're not vegan but they were perfect because he's not supposed to have cow's milk or egg whites before 1 year. We both thought these muffins were d...
9/7/2015
Used whole wheat flour but otherwise as listed. Turned out moist and fluffy. Perfect as they are not too sweet.