I love cooking. There is something about the feeling I get when I feel like a nailed a recipe and I watch my family or friends faces when they taste it. The smile, the nod, the closing of the eyes in enjoyment bring me such joy. These muffins do this for me! They are moist, tender and a little bit sweet. I substitute some applesauce for the oil in the recipe so it’s lower in fat than traditional muffins but I swear you can’t tell the difference! This recipe makes one large loaf or about 14 muffins. I used a muffin pan and a mini bundt pan because my daughter likes to have a “little cake” to herself. I use my extra overripe ugly brown bananas that I keep in my freezer along with frozen shredded zucchini from the summer from my garden.
- muffin tin or loaf pan
- butter knife
- paper towel
- mixing bowl
- measuring cups
- toothpick for testing doneness
- cooling racks
- 2 large eggs
- 1/2 cup of white sugar
- 1/4 cup of Brown sugar packed
- 1/2 cup of vegetable oil
- 1/2 cup of unsweetened applesauce
- 1 cup of overripe mashed bananas*
- 1 1/2 cups of all purpose flour
- 1 scant teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of pie spice or cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla
- 1/2 cup of shredded zucchini*
- 1 Tablespoon of butter
Preheat oven to 350 degrees Fahrenheit. Beat eggs, then add sugar, oil, vanilla and applesauce. Mash the overripe bananas until almost liquified and add to the batter. Combine the flour, baking soda, baking powder, salt, pie spice and mix well. Stir in the shredded zucchini. Use your paper towel to butter your muffin tins or loaf pans. Fill your muffin tins 3/4 full. Bake for 18-20 minutes until a toothpick or knife comes out clean. Cool for a few minutes in the pan. Then take your butter knife and carefully go around the edges of the tin and flip out muffins. Cool on your racks. Enjoy!!
DELISH TIP 1: SCANT = a little less than
DELISH TIP 2: I use SUPER overripe bananas from my freezer. The browner their peel the better! I thaw them in the microwave and squish them with my clean hands!
DELISHTIP 3: I use fresh shredded zucchini sometimes if it’s summer but I often use it frozen because I shred it and save it from my garden. I will drain some of the water from the zucchini if its really watery. But you’ll need a 1/2 cup.