Zucchini & Carrot Banana Bread Muffins

Details
Recipes
70
Zucchini & Carrot Banana Bread Muffins (from Mississippi Market Co-op)
24 Servings
 
Ingredients
  • 1 1/2 cups grated zucchini (~2 small zucchini)
  • 3/4 cup grated carrot (~1 large carrot)
  • 2 small over-ripe bananas
  • 1 cup applesauce
  • 3/4 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1 Tbsp white vinegar
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 Tbsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp salt
Instructions
  1. Preheat oven to 350 degrees F. Grease or line 24 muffin cups with paper liners.
     
  2. Combine zucchini, carrot, bananas, applesauce, brown sugar, coconut oil, vinegar, and vanilla extract together in a large bowl. Mix until well blended.
     
  3. Whisk flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a separate bowl. Add flour mixture to zucchini mixture while continuously stirring until batter is just combined.
     
  4. Spoon batter into prepared muffin cups about 3/4-full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes.