Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Banana Zucchini Bread Muffins

4

35 min

Banana Zucchini Bread Muffins

Banana Zucchini Bread Muffins Photo 1

Time

35 min

Serving

36 persons

Calories

101

Rating

4.00★ (60)

Cuisine

Author: Victoria Buriak
This banana zucchini muffin recipe is from my mother-in-law, and it is the only way to get my husband to eat bananas and my kids to eat zucchini. I bake them into muffins because they get eaten faster than a loaf, but it's great either way.

Ingredients

  • over-ripe bananas: 2 piece (mashed)
  • ½ cups white sugar: 1 piece
  • zucchini: 1 cup (shredded)
  • applesauce: 1 cup
  • eggs: 3 piece
  • packed brown sugar: 0.5 cup
  • vanilla extract: 1 tsp
  • all-purpose flour: 2 cups
  • whole wheat flour: 1 cup
  • ground cinnamon: 1 Tbsp
  • salt: 1 tsp
  • baking soda: 1 tsp
  • baking powder: 0.5 tsp
  • oats: 0.5 cup

Metric Conversion

Stages of cooking

Banana Zucchini Bread Muffins Photo 21
Banana Zucchini Bread Muffins Photo 32
Banana Zucchini Bread Muffins Photo 43
  1. Preheat the oven to 350 degrees F (175 degrees C). Line 36 muffin cups with paper liners.
    Banana Zucchini Bread Muffins Photo 2
  2. Mix together bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla in a large bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift over banana mixture; add oats and mix until just combined. Pour batter into the prepared muffin cups.
    Banana Zucchini Bread Muffins Photo 3
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tins before removing.
    Banana Zucchini Bread Muffins Photo 4

How did you like this article?

You may also like