Banana Zucchini Bread Muffins

Banana Zucchini Bread Muffins - All Recipes

Some mornings you don’t have time to cook breakfast. Other days, you just want something yummy and delicious that will hold you over until lunch. These banana zucchini bread muffins are perfect for those days! They taste great warm or cold and they’re made with simple ingredients that most people already have in their kitchen cabinets. This recipe makes a dozen cupcakes so it’s perfect for feeding the entire family during the weekdays or taking to a friend’s house on the weekends. So go ahead, give this recipe a try then let me know how much your family loved these healthy banana zucchini bread muffins!

prep: 15 mins cook: 20 mins total: 35 mins Servings: 36 Yield: 36 muffins


1 tablespoon ground cinnamon

1 cup applesauce

1 ½ cups white sugar

2 over-ripe bananas, mashed

2 cups all-purpose flour

3 eggs

1 teaspoon baking soda

½ cup packed brown sugar

1 cup shredded zucchini

½ cup oats

1 cup whole wheat flour

1 teaspoon vanilla extract

½ teaspoon baking powder

1 teaspoon salt


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:

Per Serving: 101 calories; protein 2g; carbohydrates 22.4g; fat 0.7g; cholesterol 15.5mg; sodium 114mg.

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