Banana Zucchini Muffins Recipes

BANANA ZUCCHINI MUFFINS

Banana Zucchini Muffins image

This is my healthy twist on recipe #39997, originally posted by JellyBeans. I hoped with a little tweaking here and there I could make it even healthier than it already was. I really enjoy these after they cool.

Provided by mumoftwo

Categories Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

1 cup zucchini, grated (I leave the skins on and use the food processor)
1 1/2 cups bananas, mashed (about 3 bananas, I leave it a little lumpy)
1 egg
1/2 cup unsweetened applesauce
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups whole wheat flour
1 cup quick-cooking oatmeal
1/2 cup walnuts, chopped
1/2 teaspoon salt

Steps:

Oven at 350°F.
Spray muffin tin with non-stick cooking spray.
Mix banana and zucchini. Add egg and applesauce. Combine well.
In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
Add dry ingredients to wet ingredients, stirring until just combined.
Bake 25-30 minutes, or until a toothpick comes out clean.
Let rest for 5 minutes, and then cool on rack.

Nutrition Facts : Calories 91.6, Fat 3, SaturatedFat 0.4, Cholesterol 10.3, Sodium 205, Carbohydrate 14.6, Fiber 2.2, Sugar 2.5, Protein 3

BANANA ZUCCHINI BREAD MUFFINS

Banana Zucchini Bread Muffins image

This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way.

Provided by Lovelymama3k

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 35m

Yield 36

Number Of Ingredients 14

Ingredients

2 over-ripe bananas, mashed
1 ½ cups white sugar
1 cup shredded zucchini
1 cup applesauce
3 eggs
½ cup 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
½ teaspoon baking powder
½ cup oats

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 22.4 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 114 mg, Sugar 12.9 g

VEGAN ZUCCHINI BANANA BREAD MUFFINS

Vegan Zucchini Banana Bread Muffins image

Moist, delicious, and healthy!

Provided by Natalie Mastroianni Moreau

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 50m

Yield 24

Number Of Ingredients 16

Ingredients

2 ⅓ cups grated zucchini
1 ½ over-ripe bananas, mashed
1 cup applesauce
1 cup brown sugar
¼ cup vegetable oil
1 tablespoon lemon juice
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cloves
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Nutrition Facts : Calories 130 calories, Carbohydrate 25.3 g, Fat 2.6 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 268.6 mg, Sugar 11.7 g

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Zucchini, Banana, and Flaxseed Muffins image

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

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