Vegan Zucchini Banana Bread Muffins

european greek middle eastern region side drink bread main breakfast sweet sour savory hard fast

Prep

25 min

Cook

27 min

Total

52 min

Ingredients (16)

2 ⅓ cups grated zucchini g

1 ½ over-ripe bananas, mashed g

1 cup applesauce g

1 cup brown sugar g

¼ cup vegetable oil g

1 tablespoon lemon juice g

1 ½ teaspoons vanilla extract g

3 cups all-purpose flour g

1 tablespoon baking soda g

1 tablespoon ground cinnamon g

2 teaspoons ground nutmeg g

1 teaspoon baking powder g

1 teaspoon salt g

¼ teaspoon ground cloves g

1 tablespoon white sugar g

1 teaspoon ground cinnamon g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

Combine zucchini, mashed bananas, applesauce, brown sugar, oil, lemon juice, and vanilla in a large bowl; mix well. Set aside.

Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl until well combined; slowly stir into zucchini mixture until batter is just combined. Spoon batter into the prepared cups, filling each ¾ full.

Combine white sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over batter.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.