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Vegan Zucchini Banana Bread Muffins

Rated as 4.18 out of 5 Stars
9

"Moist, delicious, and healthy!"
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Ingredients

50 m servings 130
Original recipe yields 24 servings

Directions

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  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.

Nutrition Facts


Per Serving: 130 calories; 2.6 25.3 1.9 0 269 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My muffins turned out rubbery but everyone liked them and said they were good!

Most helpful critical review

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.

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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.

My muffins turned out rubbery but everyone liked them and said they were good!

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.

Rubbery texture although people seemed to like them. I thought that they were a little too sweet as well.

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 ...

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...

These were decent breakfast muffins.

Used whole wheat flour but otherwise as listed. Turned out moist and fluffy. Perfect as they are not too sweet.