Little D and I are the muffin lovers in the family. As I mentioned in my White Bean Banana Bread post, I prefer muffins and sweet breads without a lot of sugar. These get enough sweetness from the brown sugar and banana. You can also substitute with canned pumpkin and add more sugar if you like your muffins sweeter. The possibilities are endless!
Sometimes these go into lunches with a boiled egg and fruit or are used for the quick snack. When storing, keep in the fridge or freezer as they are moist and shouldn’t be left out at room temperature for more than about 24 hours.
Have a wonderful weekend!
- 1 cup mashed banana
- 1 cup grated zucchini or carrot
- ¼ cup brown sugar (unpacked)
- ¼ cup vegetable oil
- 2 eggs
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup rolled oats
- 1 cup flour (can use white or whole wheat pastry flour)
- 1 tsp baking powder
- ½ tsp baking soda
- milk (if batter too thick)
- Preheat oven to 350. mash banana with a fork. Grate zucchini and place in the same bowl along with the brown sugar, eggs, oil, cinnamon, nutmeg and salt. Mix until well combined.
- In a separate bowl, add dry ingredients — oats, flour, baking powder and baking soda. Add the dry ingredients to the wet and mix. Add a bit of milk if batter too thick.
- Pour muffins in sprayed muffin tins and bake for 20-22 minutes or until a toothpick runs clear.
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