Vegan Zucchini Banana Bread Muffins

Rating: 4.23 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Moist, delicious, and healthy!

By Natalie Mastroianni Moreau

Gallery
1 more images

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
24
Yield:
24 servings
Nutrition Info
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
130 calories; protein 1.9g 4% DV; carbohydrates 25.3g 8% DV; fat 2.6g 4% DV; cholesterolmg; sodium 268.6mg 11% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

EskimoQueen
Rating: 4 stars
09/14/2016
My muffins turned out rubbery but everyone liked them and said they were good! Read More
Helpful
(1)

Most helpful critical review

nutritionbynatalie
Rating: 3 stars
03/04/2015
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. Read More
Helpful
(2)
13 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
nutritionbynatalie
Rating: 3 stars
03/04/2015
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. Read More
Helpful
(2)
EskimoQueen
Rating: 4 stars
09/14/2016
My muffins turned out rubbery but everyone liked them and said they were good! Read More
Helpful
(1)
Aubrie
Rating: 4 stars
09/11/2014
Very good moist. Accidentally added the sugar and cinnamon to the mixture instead of on top still turned out well. Read More
Helpful
(1)
Advertisement
E_M_M87
Rating: 4 stars
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! Read More
Helpful
(1)
diamondzoo
Rating: 5 stars
09/08/2015
Used whole wheat flour but otherwise as listed. Turned out moist and fluffy. Perfect as they are not too sweet. Read More
Crystal Mangahas
Rating: 4 stars
08/22/2018
Rubbery texture although people seemed to like them. I thought that they were a little too sweet as well. Read More
Advertisement
cheesemite
Rating: 3 stars
10/01/2015
These were decent breakfast muffins. Read More
Anonymous
Rating: 5 stars
08/14/2016
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 as much spice as called for in the recipe. I made 12 muffins and a small "cake" in a round glass bowl. Read More
Rita
Rating: 4 stars
07/22/2015
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. Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/23/2020