Banana Zucchini Muffins

3 Comments
3 minutes
September 30, 2022
Carole Jones

Banana + zucchini….yes it works wonderfully!

I have a small garden but I am not a gardener.  You see, I am notorious for garden neglect once I complete the initial planting in the spring. Every year I have such great intentions to tend my garden so carefully but it never happens.  This neglect manifests itself best in the monster sized zucchini I harvest, instead of the desired small, sweet and deliciously tender ones I wanted.  These massive zucchinis aren’t good for much except to use in baking, so I have been producing all kinds of baked zucchini products over the past few weeks.

Banana Zucchini Muffins

These Banana Zucchini Muffins are dense, moist and delicious, but they also use the other food I always seem to have in great abundance:  over-ripe bananas!  Plus, the use of whole wheat flour, agave and applesauce makes a mommy quite happy on the nutritional end.

Banana Zucchini Muffins
I made a quadruple batch of this recipe and froze the extras.  My kids will grab one out of the freezer for a quick breakfast, or toss one in a lunch box with a yogurt and apple for an easy lunch.  However, most of them were eaten by my 8th grader who packed two every day as a pre-football practice snack.
 
Even after four batches of these muffins, I had enough zucchini to make double batches of both my Chocolate Zucchini Muffins and Pineapple Zucchini Carrot Muffins.  You would think that after 14 dozen muffins, I would be at the end of my zucchini, right?  Actually, I also froze four individual bags of shredded zucchini in 2 cup servings for future baking uses.  I just couldn’t bring myself to make any more baked goods right now!
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Banana Zucchini Muffins

Banana Zucchini Muffins

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Ingredients

Scale
  • 1 C whole wheat flour
  • 1 C white flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2/3 C agave nectar
  • 3/4 C brown sugar
  • 1/4 C melted butter
  • 1/2 C unsweetened applesauce
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 1/4 C grated zucchini
  • 1 medium very ripe banana, mashed

Instructions

Preheat oven to 375 degrees and line the muffin tins with paper liners.  In a medium mixing bowl, whisk together the first six ingredients.  In a large mixing bowl, combine all the remaining ingredients together until well combined.  Add the dry ingredients to the wet ingredients and fold to combine.  Do not over mix!
2.  Fill the muffin liners so they are filled not quite to the top of the liner.  Bake for 20-25 minutes until the center of the muffins spring back when lightly touched.  To freeze, wait until they cool completely then individually wrap each muffin in plastic wrap tightly.

  • Author: Carole

Nutrition

  • Serving Size: 1 muffin
  • Calories: 225
  • Sugar: 30g
  • Sodium: 156mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 56mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

3 comments

Stella
10 years ago

Sooo lecker. Ich liebe Muffins, egal in welcher Art und Weise!

Whole Wheat Zucchini Banana Muffins - Bakerette.com
10 years ago

[…]  Recipe adapted from My Kitchen Escapades […]

Glazed Lemon Zucchini Bread - My Kitchen Escapades
9 years ago

[…] While my little cutie was working so hard on her cupcakes, I was digging in my freezer for some yeast and came upon two packages of frozen, shredded zucchini from my garden last summer.  Jackpot!  I completely forgot that I froze some leftover shredded zucchini after my massive zucchini baking day. […]

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