This banana zucchini muffin recipe is from my mother-in-law, and it is the only way to get my husband to eat bananas and my kids to eat zucchini. I bake them into muffins because they get eaten faster than a loaf, but it's great either way.
Ingredients
- over-ripe bananas: 2 piece (mashed)
- ½ cups white sugar: 1 piece
- zucchini: 1 cup (shredded)
- applesauce: 1 cup
- eggs: 3 piece
- packed brown sugar: 0.5 cup
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- whole wheat flour: 1 cup
- ground cinnamon: 1 Tbsp
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- oats: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 36 muffin cups with paper liners.
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Mix together bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla in a large bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift over banana mixture; add oats and mix until just combined. Pour batter into the prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tins before removing.
