They are easy to make and full of healthy ingredients. Plus, people who don’t like to eat bananas will most likely love these muffins.
I remembered my zucchini bread recipe I hadn’t used in ages (look how little L is in that picture!) and I modified it a bit for this recipe. And I was excited to finally use these cute baking cups I bought a while ago at Home Goods.
Easy Zucchini Banana Muffins Recipe
Prep Time: 20 minutes
Cook Time: about 30 minutes
Ready In: 50 minutes
Yields: 24 servings
½ cup vegetable oil
½ cup applesauce
2 cups sugar or Xylitol
2 cups grated zucchini
2 teaspoons real vanilla extract
3 cups of whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
1 or 2 ripe bananas
1 cup of semi-sweet chocolate chips (optional)
1 cup of walnuts or pecans (optional)
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat eggs until frothy. Mix in oil, apple sauce, and sugar.
6. Divide batter into 24 baking cups, filling them about 3/4 to the top. Bake for about 30 minutes and then check with a fork. If batter sticks to it, they still need some time. You want the tops to be brown and uniform.
Voila! Easy, nutritious, and yummy zucchini banana muffins. Eat some now, leave a couple out, put some in the fridge, and maybe freeze a few. These muffins get even better and jucier the next few days.