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Zucchini and Carrot Banana Bread Muffins

muffin alle zucchine

Zucchini & Carrot Banana Bread Muffins
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These vegan muffins are a great source of extra veggies in the morning - and they're toddler approved!
  • CourseBreakfast
  • CuisineVegan, Vegetarian
Servings
24
Servings
24
Zucchini & Carrot Banana Bread Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These vegan muffins are a great source of extra veggies in the morning - and they're toddler approved!
  • CourseBreakfast
  • CuisineVegan, Vegetarian
Servings
24
Servings
24
Ingredients
  • 1 1/2 cups grated zucchini (aprox 2 small zucchini)
  • 3/4 cup grated carrot (aprox 1 large carrot)
  • 2 small over-ripe bananas
  • 1 cup applesauce
  • 3/4 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1 Tbsp white vinegar
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 Tbsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp salt
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F. Grease or line 24 muffin cups with paper liners.
  2. Combine zucchini, carrot, bananas, applesauce, brown sugar, coconut oil, vinegar, and vanilla extract together in a large bowl. Mix until well blended.
  3. Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a separate bowl. Add flour mixture to zucchini mixture while continuously stirring until batter is just combined.
  4. Spoon batter into prepared muffin cups about 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes.
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