Zucchini Banana Muffins

These muffins are the perfect end of Summer treat! I added walnuts, but you could leave them out or add chocolate chips to yours! These lovely little muffins keep for 3 days in an airtight container, and in your freezer for 1-2 months. If you are to freeze them, let them cool completely, then cover them individually in plastic wrap before putting them in the freezer. Enjoy!

Serves 12

Ingredients

2 bananas very ripe, mashed

• ¼ cup melted butter

• 1/2 cup Greek yogurt

• 1/4 cup maple syrup

• 1/2 cup milk

• 1 cup grated zucchini (about one medium zucchini)

• 2 eggs at room temp

• 1 teaspoon vanilla

• 1 and 3/4 cups flour

• 2 tsp cinnamon

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 teaspoon salt

• 1/2 to 3/4 cup of crushed walnuts

Instructions

• Preheat oven to 425 and spray (I like olive oil spray) a muffin pan, set aside.

• Rinse zucchini and grate with a standing grater. Squeeze out any extra juice with a dish towel or a couple of paper towels, set aside.

• In a large mixing bowl, mash bananas with a fork. Then add eggs, milk, vanilla, butter, maple syrup, and zucchini. Mix until combined.

• In a separate medium mixing bowl, combine flour with cinnamon, baking soda, baking powder, and salt. Once mixed, fold in the walnuts.

• Add the dry mixture to the wet mixture in two parts, mixing only until combined (do not over-mix)

• Divide the batter into the 12 muffin cups

• Bake for 5 minutes at 425, then turn the temperature down and bake at 350 for another 20-25 minutes (check by using a toothpick to see if it comes out clean)

• Let the muffins cool in the pan, but try to get them out as soon as possible to cool on a cooling rack.

  Enjoy!