Vegan Zucchini Banana Bread Muffins

Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a 24-cup muffin tin by either greasing it generously or lining it with paper liners. (5 minutes)

Recipe View 5 mins In a large bowl, combine the grated zucchini, mashed bananas, applesauce, brown sugar, vegetable oil, lemon juice, and vanilla extract. Mix until well combined and slightly homogenous. (5 minutes)

Recipe View 3 mins In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, 1 tablespoon of ground cinnamon, nutmeg, baking powder, salt, and ground cloves until evenly distributed. This ensures a consistent spice blend throughout the muffins. (3 minutes)

Recipe View 5 mins Gradually add the dry flour mixture to the wet zucchini mixture, stirring continuously until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in tough muffins. (5 minutes)

Recipe View 7 mins Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow for rising. (7 minutes)

Recipe View 2 mins In a small bowl, mix together the granulated sugar and the remaining 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins. This will create a delightful, subtly crunchy, and flavorful topping. (2 minutes)

Recipe View 30 mins Bake in the preheated oven for approximately 25-30 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. Rotate the muffin tin halfway through the baking time to ensure even browning. (30 minutes)

Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. (10 minutes)