When you have plenty of zucchini, what do you do?? You make Zucchini Banana Muffins! Now, y'all. I'm a 'wing it' type of cook. When I prepare foods I don't go by recipes. I just wing it, based on my senses....smell, what I remember flavors to taste like, what I think it will taste like together, etc. It's how I've always cooked/baked and it has (almost tehehe) always worked out fabulous. Anyway, so I make these yummy muffins with our zucchini and someone asked me for the recipe. I decided I would try to write down each measurement and ingredient I put in while I'm doing it. This is hard for me because I just don't focus on recipes but I did it y'all! (proud moment tehehe). And tonight, I recreated these muffins going off of the recipe I wrote down to be sure I had all the measurements correct. Well by golly these are the best dang muffins ever! I hope y'all will agree. ;)
Here it is. The recipe that managed to formulate in a kitchen of no recipes. Haha.
3/4 cup sugar
1/2 cup oil (avocado, grapeseed, or sunflower are good choices)
2 Medium-large sized bananas - mashed
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 (heaping) tsp cinnamon
1/2 tsp cardamom
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup zucchini shredded (packed - and don't drain)
1 cup pecans (or you could use soaked then drained walnuts) chopped
Don't overmix the batter....just enough to incorporate all the ingredients.
Bake at 350 in well greased large muffin tins for about 30 to 35 min or until golden brown and you get a clean toothpick out of the center. If you make a bunch of extra, let them cool then you can freeze them for later use.
Please leave us a comment once you've tried this recipe and let us know what you think! I did good y'all. I did good. tehehe. ;)
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