Muffins are one of my favorite baked goods to have on hand. They are great for a lazy weekend breakfast or as a quick, healthy one as you run out the door after hitting the snooze button one too many times on a Monday morning. They are excellent in lunch boxes as a sandwich alternative, or as a quick snack between errands. Muffins are great and I bake them often and in many variations.
As it is early August here, zucchinis are plentiful and abundant. I can’t stand letting a fresh fruit or veggie go to waste and since people are pretty much giving zucchinis away by the dozen right now, they are showing up in a lot of my cooking. On this particular Friday morning, I had only one small zucchini that needed to be used up, thus not enough to make a whole batch of muffins as I was hoping. Seeing as I had a few browning bananas that were begging to be put to use, I opted to combine two of my favorite breads into one muffin recipe.
1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons cinnamon
2 ripe bananas, mashed
1 cup grated zucchini
1 beaten egg (for a vegan option, relplace with one flax egg)
1/4 cup coconut oil, melted + extra for greasing
1/4 honey or maple syrup
1/2 cup milk of choice (I used unsweetened almond)
1 banana, sliced for topping (optional)
1. Preheat oven to 325 F
2. Grease muffin tin with coconut oil and set aside
3. Whisk flour, baking powder and cinnamon together in a medium bowl
4. Add egg, coconut oil, honey/maple syrup, and milk to dry ingredients and mix well.
5. Fold in mashed bananas and zucchini
6. Scoop batter into muffin tins, filling them 3/4 of the way. Top with banana slices
7. Bake for 25-30 minutes
8. Let cool 15 minutes and serve with jam, peanut butter or goat cheese (as I did!)