Print: Banana Zucchini Bread Muffins

This banana zucchini bread 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 it into muffins because it gets eaten faster than a loaf, but it's great either way.

Prep

20 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

2 over-ripe bananas , mashed
1.5 cups white sugar
1 cup shredded zucchini
1 cup applesauce
3 large eggs
0.5 cups 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
0.5 teaspoons baking powder
0.5 cups oats

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 muffin cups with paper liners.
2 Mix mashed bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla together in a large bowl until well combined. Combine flours, 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.
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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/banana-zucchini-bread-muffins