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–+ servings

Zucchini Banana Nut Muffins

An abundance of zucchini and bananas inspired these wonderful muffins! They would be a great side to your morning coffee or tea wake up call.
5 from 1 vote
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Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: Banana Bread, Strawberry Banana Nut Muffins, Zucchini
Prep Time: 15 minutes
Servings: 18
Author: Jane

Ingredients

  • 1/2 c butter, room temperature
  • 1 c Turbinado sugar-Sugar in the Raw
  • 2 large eggs
  • 1 t vanilla
  • 1 c ripe, smashed bananas
  • 1 c grated zucchini
  • 2 c all purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t allspice
  • 1/2 c walnuts, finely chopped

Instructions

  • Prep the ingredients and preheat the oven to 425 degrees.
  • Cream butter and sugar. Blend in the eggs until well incorporated.
  • Add vanilla, banana and zucchini and mix until you see zucchini uniformly distributed.
  • Whisk together the dry ingredients and add to wet mixture. Blend together briefly. Stir in the chopped walnuts.
  • Line cupcake tins with paper liners. Fill each with about 1 1/2 large scoops of batter. This should make about 18 muffins.
  • Place in preheated oven and SET THE TIMER FOR 5 MINUTES
  • When the timer beeps, lower oven temperature to 375 degrees and continue to bake for 12-15 minutes.
  • Remove from oven to cooling rack for about 5 minutes. Then, remove muffins from the pan back to the cooling rack. Enjoy while they are warm, or store once cooled and briefly warm up in the microwave prior to enjoying.