A healthier alternative to blueberry muffins, these zucchini muffins will keep you medicated for a few hours!
Preheat oven to 350°F. Grease or line 24 muffin cups with muffin liners.
In a large bowl, combine zucchini, mashed bananas, applesauce, brown sugar, canna oil, lemon juice, and vanilla extract.
In a separate bowl whisk together the flour, baking soda, cinnamon, nutmeg, baking powder, salt, and cloves.
Slowly add the flour mixture to the zucchini mixture while continuously stirring until everything is combined.
Divide the batter evenly into the muffin cups. They should be 3/4 full.
In a small bowl, mix the white sugar and 1 tsp cinnamon together. Sprinkle over batter.
Bake in oven for 25-30 minutes or until an inserted toothpick comes out clean.