Healthy Zucchini Banana Muffins (Edit recipe)

These are a great combination of flavorful yet substantial and filling, in the best way. Between the zucchini, applesauce, and banana, these actually have three fruit/veggies in them. These, combined with oats, eggs, and healthy oil, make these muffins nutritious.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	6 g
Carbohydrates:	20 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	155 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 12

Ingredients

2 Banana, (ripe)
1 Zucchini, grated
2 Eggs
1/3 cup unsweetened Applesauce
1 tsp Vanilla Extract
1/2 cup Coconut Sugar, or light brown sugar
1/3 cup Canola Oil
1 cup All Purpose Flour, or Whole Wheat Pastry Flour
1 cup Rolled Oats, (quick cooking oats)
1 tsp Kosher Salt
1 tsp Baking Powder
2 tsp Pumpkin Pie Spice
1/2 tsp ground Ginger
Lemon zest, (one whole lemon)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 and line a cupcake tin with liners.
Place zucchini, mashed banana, eggs, applesauce, vanilla, sugar and oil in a large bowl. Using a fork, mix up and mash banana any more if needed.
Add flour, oats, salt, baking powder, pumpkin pie spice, lemon zest, vanilla on the top. Mix thoroughly with a fork, making sure to get the sides of the bowl.
Use the 1/3 measuring cup to scoop batter into cupcake tin- a heaping 1/3 cup should do. Batter will make 12 muffins.
Preheat oven to 350. Bake 30 minutes.