Vegan Banana Zucchini Muffins Recipe

Looking for an easy Vegan Banana Zucchini Muffins recipe? Learn how to make Vegan Banana Zucchini Muffins using healthy ingredients.


Submitted by rakirchh

Makes 30 servings



Vegan banana muffin recipe with zucchini and pumpkin seeds

Recipe Ingredients for Vegan Banana Zucchini Muffins

1/2 cup soy milk
2 tbs apple cider vinegar
5 bananas, medium
1 zucchini, medium
2/3 cup canola oil
3/4 cup brown sugar
1 tsp vanilla
4 tbs ground flax seed
1/3 cup chopped pumpkin seeds
3 cups whole wheat flour
2 tsp baking soda
2 tsp salt

Recipe Directions for Vegan Banana Zucchini Muffins

  1. Measure the soy milk (or hemp or coconut milk) and add the vinegar, set aside.

  2. Grate the zucchini and mash the bananas, mix together. Stir in brown sugar, oil, flax seed, and vanilla. Stir in the milk and vinegar mixture.

  3. In a separate bowl mix the flour, baking soda, salt and pumpkin seeds.

  4. Add the wet ingredients to the dry ingredients.

  5. Put into muffin cups (or two loaf pans) and bake at 375 for about 20 min. (For loaf pans decrease temp to 350 and bake for about an hour.)

Categories

Breads, Breakfast, Dessert, Snacks

Nutrition Facts
Serving Size 55.6g
Amount Per Serving
Calories
137
Calories from Fat
56
% Daily Value*
Total Fat
6.2g
10%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
245mg
10%
Potassium
131mg
4%
Total Carbohydrates
18.6g
6%
Dietary Fiber
1.3g
5%
Sugars
6.3g
Protein
2.3g
Vitamin A 1% Vitamin C 5%
Calcium 1% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in saturated fat
  • No cholesterol
  •   Bad points
  • High in sugar
  • Contains alcohol
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