clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Zucchini Muffins

Banana Zucchini Muffins


  • 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


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


  • 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