SERVINGS 44 muffins
Ingredients - 4 cups all-purpose flour
- 1 1/2 cup sugar
- 1 1/2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
- 1/2 cup buttermilk or buttermilk substitute
- 4 large eggs, beaten lightly
- 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
- 3 teaspoons vanilla extract
- abt 4 medium zucchini
- 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)
- 4 cups all-purpose flour
- 1 1/2 cup sugar
- 1 1/2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 6 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
- 1/2 cup buttermilk or buttermilk substitute
- 4 large eggs, beaten lightly
- 12 Tablespoons butter, melted and cooled (can do some oil/applesauce)
- 3 teaspoons vanilla extract
- abt 4 medium zucchini
- 2 cup chopped nuts, such as walnuts or pecans or choc chips (optional)
Instructions
- Preheat the oven to 350ºF. Line 4 muffin tins with a total about 44 paper cups. (Or, grease muffin cups with cooking spray.)
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
- Shred the zucchini on the small hole of a box grater. Measure out 3 cups of shredded zucchini then squeeze it in a dish towel to ring out excess moisture.
- Fold the zucchini and chopped nuts/chips (optional) into the batter.
- Divide the batter among the muffin tin cups, filling each about 3/4 full.
- Bake the muffins for 22 to 26 minutes until a toothpick inserted comes out clean. Remove the muffins from the oven and let them cool slightly before serving.
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