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Recipe Summary test
Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
130 calories; protein 1.9g; carbohydrates 25.3g; fat 2.6g; sodium 268.6mg. Full Nutrition
Most helpful positive review
My muffins turned out rubbery but everyone liked them and said they were good! Read More
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(1) 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. Read More
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(2) Reviews: Most Helpful
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) My muffins turned out rubbery but everyone liked them and said they were good! Read More
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(1) Very good moist. Accidentally added the sugar and cinnamon to the mixture instead of on top still turned out well. Read More
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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
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(1) Used whole wheat flour but otherwise as listed. Turned out moist and fluffy. Perfect as they are not too sweet. Read More
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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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
These were decent breakfast muffins. Read More
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
