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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

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


  • 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

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