Zucchini Banana Nut Muffins are a perfect accompaniment to your morning cup of coffee or tea. Really, anytime is a good time to snack on these. I mean, aren’t veggies and fruit good for you? Using my favorite Banana Nut Muffin recipe, I’ve altered it slightly to include equal parts zucchini and bananas. I love this recipe because it’s so easy to customize it to the season. For example, Strawberry Banana Nut Muffins or Blueberry Banana Nut Muffins are great seasonal recipes that you should try!
After creaming the butter and sugar, blend in the eggs. Add in the mashed banana and zucchini.
Whisk the dry ingredients together and blend into the wet mixture. Stir in the chopped walnuts.
Using a large scoop, fill paper lined cups about 3/4 full. This is about 1 1/2 scoops which yields about 18 muffins. (I use 12 and 6 cup pans.)After the oven has reached 425 degrees, place pans in the oven and set the timer for 5 minutes. When it dings, reduce the oven temperature to 375 degrees and continue to bake for an additional 12-15 minutes. Theses pictures represent a 12 minute baking time.
Zucchini Banana Nut Muffins are a perfect summer treat ready to delight you on a summer’s day. With these in your belly, you can handle any heat the summer’s rays send your way, Pack these for a snack at the beach, or freeze for another day.
Zucchini Banana Nut Muffins
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.
