Ingredients for 24 mini muffins:
1/2 cup of sugar
1 egg
1/4 cup of oil (I prefer coconut oil but any oil works fine)
1/2 teaspoon of vanilla
1 cup of flour (minus 1 Tablespoon)
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 very ripe banana
1/2 cup of grated zucchini
Mix together.
Fill muffin tin.
Bake at 350 degrees for 16 minutes.
Cool on wire rack.
It's really that easy and so much quicker than making an actual loaf of banana bread.
I make these pretty much anytime I have an over ripe banana on the counter.
I better go clean my kitchen now.
1/2 cup of sugar
1 egg
1/4 cup of oil (I prefer coconut oil but any oil works fine)
1/2 teaspoon of vanilla
1 cup of flour (minus 1 Tablespoon)
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 very ripe banana
1/2 cup of grated zucchini
Mix together.
Fill muffin tin.
Bake at 350 degrees for 16 minutes.
Cool on wire rack.
It's really that easy and so much quicker than making an actual loaf of banana bread.
I make these pretty much anytime I have an over ripe banana on the counter.
I better go clean my kitchen now.
Those look so good - but I would have to eat 12 of them :) I rarely have bananas in the house so don't tend to make banana bread. I do have some blackberries I got off our bush I need to make muffins with - maybe I'll make mini-muffins with them :)
ReplyDeleteWe "might" eat 12 at a time, haha! They really are pretty healthy (that's what I tell myself). We don't ever put butter on them like you might with a slice of banana bread, there's fruit and veggie in them. Healthy! Right? Little Abe LOVES these muffins. He definitely eats more than one in a sitting.
DeleteI have a couple little boys at my house who I bet would love these. I can't believe I have never thought to make them mini muffins. Thanks for posting this recipe.
ReplyDeleteMy sister in law gave me the idea. I've been making banana bread into mini muffins for quite awhile now and the treat never gets old. My kiddo LOVES these.
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