Best 2 Banana Zucchini Bread Muffins Recipes

Indulge in the delectable fusion of flavors with our remarkable Banana Zucchini Bread Muffins, a delightful treat that combines the classic comfort of banana bread with the refreshing twist of zucchini. These moist and tender muffins are bursting with natural sweetness from ripe bananas, while grated zucchini adds a subtle touch of moisture and texture. Enhanced with warm spices, a hint of cinnamon, and a sprinkle of walnuts, each bite promises a symphony of flavors that will tantalize your taste buds.

This carefully curated collection of recipes caters to various dietary preferences and restrictions. Delight in the classic Banana Zucchini Bread Muffins recipe, a timeless favorite that showcases the harmonious blend of flavors. For those seeking a gluten-free alternative, the Gluten-Free Banana Zucchini Bread Muffins provide an equally satisfying experience, ensuring everyone can savor these delectable treats.

If you prefer a vegan option, the Vegan Banana Zucchini Bread Muffins are a delightful choice, crafted with plant-based ingredients that deliver the same delectable taste and texture. And for those with nut allergies, the Nut-Free Banana Zucchini Bread Muffins offer a delicious variation that won't compromise on flavor.

Whichever recipe you choose, these Banana Zucchini Bread Muffins promise a delightful culinary experience, perfect for breakfast, brunch, or a sweet treat anytime of the day.

Let's cook with our recipes!

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

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

Tips:

For the best flavor, use ripe bananas. The riper the bananas, the sweeter and more flavorful the muffins will be.
Don't overmix the batter. Overmixing can result in tough muffins.
Be sure to grease the muffin tins or line them with paper liners. This will prevent the muffins from sticking.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These banana zucchini bread muffins are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you have some ripe bananas and zucchini on hand, be sure to give this recipe a try.