Vegan Zucchini Banana Bread Muffins

Moist, delicious, and healthy!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

Step: 2

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.

Step: 3

Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.

Step: 4

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Per Serving: 130 calories; protein 1.9g; carbohydrates 25.3g; fat 2.6g; sodium 268.6mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.