Receta Banana Zucchini Muffins
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We are on the road driving to a family reunion. I'm totally excited because I get to meet my brand new niece Alyssa. I am going to be in new baby heaven!
My husband was able to tether the internet on his phone to my laptop so I'd have internet access in the car. I have absolutely no idea how in the heck that works, but isn't it cool!!
I am sharing a recipe that I came up with last year when we had LOTS of zucchini. My son was getting a little tired of all my zucchini baking and asked if I could just make regular muffins. I asked him what kind he would like. He wanted banana. Being the sneaky mom that I am, I still had to add some zucchini. I peeled it first, and not one of my kids could tell it was there. I just made them again two days ago and they were just as good as I remembered. Very moist from the banana and peeled zucchini, and slightly tangy from the sour cream. They are a great way to sneak veggies into your diet! Hope you like them as much as we do.
Banana Zucchini Muffins
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup oil
- 1/2 cup sour cream (I used fat free)
- 1 tsp vanilla
- 1 cup mashed banana (about 3 bananas)
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chopped nuts, optional
Combine dry ingredients and set aside. Whisk eggs, sugars, oil, sour cream, and vanilla till well blended. Stir in banana, zucchini, and nuts. Stir in dry ingredients just till moistened. Spoon into well greased or paper lined muffin tins. Bake at 325 for about 25 minutes.
-Makes about 20