Banana Zucchini Muffins
Fool kids and veggie-haters with these light muffins, perfect for breakfast or a snack.
Ingredients
- 3 large bananas
- 1 cup finely shredded zucchini drained and pressed if previously frozen
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup plain yogurt can be Greek or regular
- 1/4 cup oil canola, vegetable, extra-virgin olive oil, or anything flavorless
- 1 cup brown sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350' F. Grease a muffin tin or place muffin liners in tin.
- Mash bananas then add zucchini, vanilla, eggs, yogurt, oil, and sugar. Mix well.
- In a separate bowl, sift or whisk together flour, baking powder, salt and cinnamon.
- Fold the flour mix into the banana/zucchini bowl, being careful not to overmix. Scrape the sides and bottom to ensure all the flour has been incorporated.
- Fill each muffin tin about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Enjoy warm or cool completely and store in an airtight container on the counter for 3 or 4 days. Refrigerate for up to a week or freeze for up to 6 months.
Notes
*Can substitute 1 cup of whole wheat flour for all-purpose flour to add extra fiber. Increase yogurt by 2 tbsp to keep muffins moist.
*It's important to get as much water out of the zucchini as possible, especially if its been frozen. Not only straining it, but pressing down on it with paper towels or a kitchen towel, to remove as much as possible.
*If using sea salt, make sure to use a finely ground blend.
*If desired, omit the oil and substitute applesauce. It will make the muffins more dense.
*Oil can also be substituted for melted butter.
*Brown sugar can also be substituted for white sugar or maple syrup
*Other optional spices to be added are ginger, clove or nutmeg. Add about 1/4 tsp for more flavor. Add these to the flour blend before folding into banana/zucchini mix.
*For a chocolate kick, fold in 1/2 cup of chocolate chips before baking.