Banana Zucchini Bread Muffins recipe

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Ingredients

2 over-ripe bananas, mashed
1 ½ cups white sugar
1 cup shredded zucchini
1 cup applesauce
3 eggs
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ cup oats

Nutrition Info

100.8 calories
carbohydrate: 22.4 g
cholesterol: 15.5 mg
fat: 0.7 g
fiber: 1.1 g
protein: 2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 114 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.

  2. Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture, add oats and mix until batter is just combined. Fill muffin cups with batter.

  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.

Recipe Yield

36 muffins

Recipe Note

This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way.

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