These Zucchini Banana Muffins are a healthy way to start the day. If you prefer, you can make loaves instead. Both versions are tasty!
We are on the road driving to a family reunion. I’m totally excited because I get to meet my brand new niece Alyssa. I am going to be in new baby heaven!
We are on the road driving to a family reunion. I’m totally excited because I get to meet my brand new niece Alyssa. I am going to be in new baby heaven!
My husband was able to tether the internet on his phone to my laptop so I’d have internet access in the car. I have absolutely no idea how in the heck that works, but isn’t it cool!!
I am sharing a recipe that I came up with last year when we had LOTS of zucchini. My son was getting a little tired of all my zucchini baking and asked if I could just make regular muffins. I asked him what kind he would like. He wanted banana. Being the sneaky mom that I am, I still had to add some zucchini. I peeled it first, and not one of my kids could tell it was there. Zucchini banana muffins were born. I just made them again two days ago and they were just as good as I remembered. Very moist from the banana and peeled zucchini, and slightly tangy from the sour cream.They are a great way to sneak veggies into your diet! You can bake them into loaves if you prefer. Just as tasty. Hope you like them as much as we do. 🙂
Zucchini Banana Muffins
Author:
Serves: 18-20 muffins
Ingredients
- 2 cups flour (can use half whole wheat flour)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup oil
- 1/2 cup sour cream (I used fat free)
- 1 tsp vanilla
- 1 cup mashed banana (about 3 bananas)
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chopped nuts, optional
Instructions
- Combine dry ingredients in a small bowl and set aside. Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts. Stir in dry ingredients just till moistened. Spoon into well greased or paper lined muffin tins. Bake at 325° for about 25 minutes.
- To make bread instead, bake in a well greased 9×5″ pan at 325° for 55-60 minutes.
Just made the muffins! I doubled the recipe and substituted half the sour cream for greek yogurt. I added a total of 7 bananas and 1 tsp baking soda. The muffins are so light and fluffy it’s crazy! Will make again and again!
Thanks!!
So glad to hear you liked them Lisa! We didn’t get much zucchini this year, so I didn’t get a chance to make them. Hopefully next season!
Two of my favorite breads combined. They are like The Hoff of muffins!
I gave your blog an award! Come by and check it out! http://usandthem1971.blogspot.com/2010/07/my-first-award.html
These look great. I’d love for you to link them with my tasty tuesday meme this week if ya can.
I’d love to link up Alicia! What is the link to your Tasty Tuesday party?
Kara
Thanks for being a blogging inspiration to me! I have chosen you for the Versatile Blogger Award!
http://homemadehodgepodge.blogspot.com/2010/07/i-won-i-won.html