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| Banana Zucchini Bread Muffins |
"This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way."
Ingredients :
- 2 over-ripe bananas, mashed
- 1 1/2 cups white sugar
- 1 cup shredded zucchini
- 1 cup applesauce
- 3 eggs
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup oats
Instructions :
| Prep : 15M | Cook : 36M | Ready in : 35M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
- Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.
Notes :
- This recipe can also be made into 2 loaves. Bake for 40 minutes, turn off oven, and let bread sit in the oven for 15 minutes more.
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