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Zucchini Banana Muffins Recipe

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This recipe for Zucchini Banana Muffins, by , is from Good Eats From Grizzly Kitchens, 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!

The Hereau Family


1 c. whole wheat pastry flour
1 tsp. baking soda
tsp. cinnamon
tsp. salt
c. mashed ripe banana (about 2 bananas)
2 tbsp. olive oil (or sub melted butter)
c. honey (or sub pure maple syrup)
2 tsp. vanilla extract
1 egg
1 heaping cup shredded zucchini (1 medium zucchini, shredded and squeezed of excess moisture)
⅓ c. unsweetened almond milk (or any milk)
c. chocolate chips (optional)
⅓ c. chopped walnuts (optional)
⅓ c. shredded unsweetened coconut (optional)

Preheat oven to 350. Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.

Mix together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, and salt.

In a separate bowl, mix together the following with a wooden spoon: mashed banana, olive oil, honey, egg, vanilla extract, shredded zucchini (squeezed of excess moisture), and almond milk.

Gently stir in dry ingredients until just combined. Fold in chocolate chips, nuts and shredded coconut.

Divide batter evenly between greased muffin liners. Bake for 22-27 minutes. Muffins are done when a toothpick comes out clean.

Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling.

Personal Notes:
Personal Notes:
To make these gluten free, use chickpea flour or an all purpose, gluten free flour.




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