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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Banana-Zucchini Muffins Recipe

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This recipe for Banana-Zucchini Muffins is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T unsalted butter
1/3 c. honey
1/2 t. vanilla extract
2/3 c. whole-wheat flour
1 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/8 t. nutmeg
pinch of salt
1 large ripe banana
1 c. grated zucchini
1 T turbinado sugar
Directions:
Directions:
Preheat oven to 375º and line a 12 cup standard muffin pan with baking cups; coat baking cups with cooking spray. Melt butter and honey in a small saucepan over low heat, then remove from heat and stir in vanilla extract. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Mash banana in a small bowl and mix in grated zucchini and melted-butter mixture; add to four mixture and stir just until combined. Fill each baking a cup 2/3 full of batter and sprinkle evenly with turbinado sugar. Bake for about 18-20 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.
Number Of Servings:
Number Of Servings:
10 muffins

 

 

 

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