Banana Zucchini Muffins
My husband couldn’t get enough of these Banana Zucchini Muffins at our family dinner last night. The look of delight on his face when he took his first bite was priceless! It’s safe to say these muffins were a hit at the table.
Ingredients:
- 1 cup mashed bananas
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts
Instructions:
- Preheat the oven to 350°F and grease a muffin tin.
- In a large bowl, mix together bananas, zucchini, sugar, oil, and egg.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the walnuts.
- Spoon the batter into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Enjoy warm or at room temperature.
Nutrition Information:
- Calories: 200
- Fat: 8g
- Carbs: 30g
- Fiber: 2g
- Protein: 4g
Popular questions:
- Q: Can I use whole wheat flour instead of all-purpose flour in this recipe?
- Q: Can I use honey instead of sugar?
A: Yes, you can substitute whole wheat flour for all-purpose flour. Just note that the texture and flavor may differ slightly.
A: Yes, you can use honey as a sweetener, but you may need to adjust the liquid ingredients in the recipe.
Helpful tips:
- Try adding chocolate chips or dried fruit for extra flavor.
- Experiment with different nuts like almonds or pecans.
Expert Secrets:
- Make sure to fully drain the grated zucchini to prevent the muffins from becoming too soggy.
- Don’t overmix the batter to avoid tough muffins.
