Zucchini & Carrot Banana Bread Muffins
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 1/2cups grated zucchini(aprox 2 small zucchini)
  • 3/4cup grated carrot(aprox 1 large carrot)
  • 2small over-ripe bananas
  • 1cup applesauce
  • 3/4cup brown sugar
  • 1/4cup coconut oil, melted
  • 1Tbsp white vinegar
  • 2tsp vanilla extract
  • 3cups all-purpose flour
  • 1Tbsp baking soda
  • 1tsp baking powder
  • 1 1/2tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1tsp ground nutmeg
  • 1/2tsp ground cloves
  • 1tsp salt
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.
Zucchini & Carrot Banana Bread Muffins
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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