Vegan Zucchini Banana Bread Muffins
Recipe by Natalie Mastroianni Moreau from allrecipes.com
50 Mins.
Ingredients
24
24 servings
- •2 ⅓ cups grated zucchini
- •1 ½ over-ripe bananas, mashed
- •1 cup applesauce
- •1 cup brown sugar
- •¼ cup vegetable oil
- •1 tablespoon lemon juice
- •1 ½ teaspoons vanilla extract
- •3 cups all-purpose flour
- •1 tablespoon baking soda
- •1 tablespoon ground cinnamon
- •2 teaspoons ground nutmeg
- •1 teaspoon baking powder
- •1 teaspoon salt
- •¼ teaspoon ground cloves
- •1 tablespoon white sugar
- •1 teaspoon ground cinnamon
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 130
- Carbohydrate: 25g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 12g
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