Zucchini-Banana Muffins

I know, I know–another muffin recipe!  I can’t help it–I love muffins and so do my kids.  I think they’re great because they fill in where otherwise I would offer some highly processed food, like Fig Newtons.  When I bake muffins, I control all the ingredients and am able to pack in fruits and veggies.  This recipe uses a ton of zucchini and several bananas and makes a big batch, perfect for freezing for later.

These are really tasty and, of course, remind me of these Chocolate Zucchini-Banana Muffins.  This recipe is adapted from Healthy Girl’s Kitchen.


Zucchini-Banana Muffins
Recipe type: Muffin
  • 3 cups whole wheat flour
  • ¼ cup ground flax seed (a.k.a flax meal)
  • 1 cup date sugar (if using another kind, for example, raw sugar, reduce to ⅔ cup)
  • a pinch salt
  • 1 tsp cinnamon
  • 1 Tbsp baking spice or pumpkin pie spice
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • 3 very ripe bananas, mashed
  • 1 tsp pure vanilla extract
  • ¼ cup applesauce
  • 4 cups shredded zucchini
  • ½ cup vegan chocolate chips
  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients in a large bowl.
  3. In a medium bowl, mash bananas (or process in food processor). Add applesauce and shredded zucchini and stir.
  4. Pour wet ingredients into dry ingredients and stir into well incorporated. Fold in chocolate chips and stir.
  5. Spoon into greased muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

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