zucchini banana muffins

I don’t normally mash bananas.  If a banana isn’t slightly green, I won’t eat it.  And once it starts to get spots I avoid them at all costs – even peeling and cutting them up for freezing for smoothies.  I had some shredded zucchini in the fridge and some ripe bananas on the counter, so I decided to combine the two.  Thank goodness for the KitchenAid mixer – if I had to actually mash the bananas by hand these muffins never would have happened (mashing bananas = gag reflex).

Zucchini Banana Muffins

  • 2 ripe bananas
  • 2 eggs
  • 1/2c. loosely packed brown sugar
  • 1t. vanilla
  • 2c. whole wheat flour
  • 1/2t. baking soda
  • 1/2t. baking powder
  • 1/2t. salt
  • 1T. cinnamon
  • 1/2t. ginger
  • 2c. shredded zucchini

Cream the bananas, eggs, brown sugar, and vanilla together.  In a separate bowl, mix the remaining ingredients except for the zucchini.  Add the dry ingredients to the wet.  Blend until just combined.  In a small strainer, squeeze out the water from the shredded zucchini.  Add the zucchini to the mixture and combine well.  Scoop the mixture into a greased muffin tray.  Bake at 375 for 20 minutes, or until an inserted cake tester comes out clean.  Makes 12 muffins.

Note: these are not overly sweet muffins.  If you want yours sweeter, up the amount of sugar.  They are, however, very soft and moist and delicious!  Bonus: they come out to about 120 calories, which is pretty great for a decent-sized muffin!


One thought on “zucchini banana muffins

  1. I’m glad I’m not the only one who doesn’t like spotty bananas! My hubby thinks I’m crazy! I try to eat them but only get 1/2 way in before I bail and give it to one of my girls. I can only put them in smoothies!

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