Sometimes I forget I bought bananas. It isn’t until I walk past the fruit basket when I smell the ripeness, that it’s a little late to eat on their own. Well, at least for me. Most of the time, I slice them up and stick them in the freezer to make smoothies or banana ice cream. Today, however, I realized I was running out of veggie muffins to give our daughter and I kinda miss having banana bread so I figured I’d combine the two.
I’m not much of a baker so when I wing a recipe and the oven doesn’t explode, I consider it a huge accomplishment. And as I’m typing this, I may be on my 10th or 20th muffin…my daughter ate the other half of the batch. I swear.
- 2 cups of whole wheat flour
- 1 1/2 teaspoons of baking soda
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 3 ripe bananas
- About 2 cups of shredded zucchini ( 1 large zucchini)
- 1/2 of apple sauce
- 1 teaspoon of cinnamon
- 1/4 cup of granulated sugar (or brown sugar)
- 1 egg
- 2 tablespoons of ground flaxseed
- 1 tablespoon of vanilla extract
- 1/4 cup of mini chocolate chips (optional)
- Preheat oven to 350 degrees. In a large bowl, mix all the dry ingredients. Add the chocolate chips into the dry ingredients. This prevents the chips from sinking to the bottom of the muffin when baking.
- In another medium bowl, mash the bananas until the majority of is broken up. It's ok to have a few small pieces. Next add the egg zucchini and vanilla. Stir it all together very well.
- Mix the banana zucchini mixture to the dry ingredients. Stir it all together until you no longer see flecks of flour. Grease a mini muffin pan and using a cookie scooper, scoop the mixture into each muffin space. Bake for 12 minutes.
- If you are using a regular muffin tin, bake the muffins for 20-24 minutes, depending on your oven.
I love the little flecks of zucchini…
Hmmm…is this another one of Mommy’s interesting muffins?
Wait…there’s chocolate in these?
Not bad mommy…
Can I have another?