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Tuesday, October 9, 2012

Banana Zucchini Muffins

Well I had a bit of time with the kiddos having a 4 day weekend and I decided to do a bit of prep ahead cooking.  (More details to come Thursday).

This recipe  has me super excited for a future brunch.  I decided to make the batter and freeze the batter.  I did omit the eggs as my bananas had been previously frozen and seemed to make the batter wet enough.  

1 cup zucchini, grated (I leave the skins on and use the food processor)
1 1/2 cups bananas, mashed (about 3 bananas, I leave it a little lumpy)1 egg1/2 cup unsweetened applesauce1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 1/2 cups whole wheat flour1 cup quick-cooking oatmeal1/2 cup walnuts, chopped1/2 teaspoon saltDirections:1Oven at 350°F.2Spray muffin tin with non-stick cooking spray.3Mix banana and zucchini. Add egg and applesauce. Combine well.4In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.5Add dry ingredients to wet ingredients, stirring until just combined.6Bake 25-30 minutes, or until a toothpick comes out clean.7Let rest for 5 minutes, and then cool on rack.Read more at:

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