Rating: 4.21 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Moist, delicious, and healthy!

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Ingredients

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

Directions

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

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  • 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

130 calories; protein 1.9g; carbohydrates 25.3g; fat 2.6g; sodium 268.6mg. Full Nutrition
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Reviews (18)

Most helpful positive review

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

Most helpful critical review

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
(2)
14 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
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
(2)
Rating: 4 stars
09/14/2016
My muffins turned out rubbery but everyone liked them and said they were good! Read More
(1)
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
(1)
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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
(1)
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
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
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Rating: 4 stars
07/09/2021
I doubled this recipe since I had a lot of zucchini and my muffins turned out great! It made 24 large muffins and 12 mini muffins! Read More
Rating: 3 stars
10/01/2015
These were decent breakfast muffins. Read More
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