Go Back
Banana Carrot Zucchini Muffin

Banana Carrot Zucchini Muffins

These delicious banana carrot zucchini muffins are not too sweet, but sweet enough treats for breakfast or snack.
Course Dessert
Cuisine international
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 muffins


  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Oat Bran
  • 1/6 cup Olive Oil or canola oil
  • 1/4 cup Applesauce no sugar
  • 1 Bananas ripe
  • 1/2 cup Carrots shredded
  • 1/2 Zuccini small
  • 1 Egg large
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg ground
  • 1/8 tsp Ginger
  • 1/8 tsp Salt


  • Pre-heat oven to 350 degrees F.
  • Mix together olive oil, applesauce and eggs in a mixing bowl.
  • Chop carrots, zucchini and bananas to small pieces.
  • Pour the chopped ingredients into mixing bowl with the applesauce, olive oil and egg.
  • Add other ingredients in this mixture as well: whole wheat flour, oat bran, baking soda, cinnamon, ground nutmeg, ground ginger and salt. The mix will look something like this.
  • Grease baking cups with little oil and put them in muffins baking tray.
  • Spoon in muffin batter 2/3 full. And bake for 30 minutes.
  • Serve it to your little one when it is at a room temperature of warm enough.