Banana Zucchini Muffins
Banana Zucchini Muffins
As the air turns cooler I’m in the baking mode and with that comes lots of fun new ideas. So today I bring you Banana Zucchini Muffins which are the perfect snack, breakfast or even a quick lunch. When gardening time is in full swing I always take the time to freeze some zucchini into 1 cup portions so I have them for recipes like this one. If you don’t have any frozen just head to your local store and pick up a zucchini because I’m sure they will have at least one. I also use “frozen” bananas that don’t get eaten before they are two ripe to enjoy. That way I can save money without having to try and I have things on hand that allow me to bake with. So for me it’s a win, win. But for the next batch I’m thinking I need to add some choclate chips to make it a little more like dessert.
Banana Zucchini Muffins
2 ripe bananas, mashed
1/2 C. shredded zucchini
3/4 C. sugar
2 eggs
1/2 C. butter, melted
2 C. flour
1 tsp baking soda
2 tbs. sour cream
Directions
Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray.
Combine the bananas, shredded zucchini, sugar, butter, sour cream and eggs, mixing well.
Slowly fold in the flour and baking soda into the wet mixture.
Fill each muffin well about 3/4 full and bake 20-22 minutes.
*Makes approximately 16 muffins
Banana Zucchini Muffins
Ingredients
- 2 ripe bananas mashed
- 1/2 C. shredded zucchini
- 3/4 C. sugar
- 2 eggs
- 1/2 C. butter melted
- 2 C. flour
- 1 tsp baking soda
- 2 tbs. sour cream
Instructions
- Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray.
- Combine the bananas, shredded zucchini, sugar, butter, sour cream and eggs, mixing well.
- Slowly fold in the flour and baking soda into the wet mixture.
- Fill each muffin well about 3/4 full and bake 20-22 minutes.
- *Makes approximately 16 muffins
Baking Tips
- Crack eggs into bowl. Use clean plastic water or pop bottle. Place bottle mouth against egg yolk – and squeeze to separate from white.
- Never over mix muffins and quickbreads. Fold dough with large spoon until flour is barely mixed and dough is lumpy.
- Don’t just bring your butter to room temperature when preparing to bake: Do it to the eggs you’re planning to use also.
I like to put some nuts in banana muffins, sometimes raisins or cranberries, and nuts, I use walnuts or almonds I have even used pumpkin seeds, to have a better taste.
i like the recipe but i do not like the zuke
I’m excited to try these. I’ve never really been very successful with baking banana bread. I’m going to try this one out.
These looks yummy, I love both zucchini and banana bread
Yum! These muffins definitely sound like a healthy alternative, and I don’t think that my kids would even know! 🙂 Thanks for sharing!
sounds great
These look tasty!
those look so darn good,have to make them
Thank you for sharing this recipe. It looks delicious. I will try this recipe out soon.
Delicious and nutritious. I love how zucchini is so versatile.
I’m trying these tonight!
So good! I would eat this.
These look so delicious! I especially like to bake with zuchini Thanks for sharing the recipe..
These look so good i cant wait to try them my grandma made the best zucchini bread ever
I cant wait to try this recipe we grew lot of zucchini this year and it would be great to bake with it. I love banana bread so the two combined would be great to eat! (I dont know why but you can barley see the writing on here it is so light!)
This recipe looks great!
These sound delicious. Thank you for the recipe. We have never tried this one yet.
I can’t wait to ry this recipe, I’ve wanted to look for a healthy breakfast and snacking option, and we love muffins!
The muffins look and sound great! We will have to try this recipe!
Your muffins look so uniform and nicely browned. I will surely add this to my recipe collection for a Sunday morning breakfast. Thank you for posting.