Amazing Zucchini Muffins
Makin' it Mo'Betta original
2 small to medium bananas
1/2 cup brown sugar
1/2 cup white sugar
2 cups grated zucchini (squeeze out extra water)
3 t. vanilla extract
1/4 cup canola oil
1/4 cup applesauce
3 cups whole wheat flour
2 tsp cinnamon
3/4 tsp nutmeg
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup crushed pineapple
*chocolate chips (optional)
*walnuts or pecans (optional)
Preheat oven to 350. Coat muffin pans with cooking spray. (Yeilds 18 muffins)
Combine bananas, oil, applesauce, sugars, zucchini, vanilla and pineapple in a medium bowl, mix thoroughly.
In a large bowl, combine flour, cinnamon, nutmeg, salt, baking powder and baking soda.
Add your wet ingredients to your dry.
At this point you can fold in chocolate chips, nuts, whatever your preference.
I filled my 12 cup muffin pan, sprinkled chocolate chips on top and then mixed in some chopped pecans to the rest of the batter. I got six muffins with this, which I also sprinkled 4 with chocolate chips! Then I added crystalized ginger to a couple. I wanted a variety :) These were the best in my opinion! I love ginger.
The verdict - these muffins are moist and delicious!! You would never know they are made with all whole wheat flour, no eggs, and a lot less sugar than many other zucchini bread recipes! I love the addition of the pineapple and the bananas replace the eggs in this recipe. Even my kids ate them!! YAY!!
Now, only 547 more zucchini to use up....
I'm linking this recipe up with Delicious Dishes at It's a Blog Party, Tuesdays at the Table at All the Small Stuff, Hearth and Soul Blog Hop, Dr. Laura's Tasty Tuesday, Tasty Tuesdays @ 33 Shades of Green, Tempt My Tummy Tuesday, Made from Scratch Tuesday, Tasty Tuesday @ For The Love Of Blogs,http://bluecricketdesign.net/, At Home with Haley, Lady Behind the Curtain, Little Brick Ranch, These Chicks Cooked, Miz Helen's Country Cottage, Mangoes and Chutney for Fat Camp Fridays, EKat's Kitchen, Local Fun for Kids, Sweet as Sugar Cookies, Feeding Four, It's a Keeper, Bacon Time with the Hungry Hungry Hypo. Finding Joy in My Kitchen