Zucchini Banana Muffins are moist and full of cinnamon, banana, and cream cheese! These muffins are a great way to get the kids to eat zucchini!
The great thing about these muffins is that you can’t taste the zucchini. It’s a wonderful way to get the kids to eat more vegetables without them knowing they are eating them!
HOW DO I PICK GOOD ZUCCHINI?
Your goal will be to find a small one that is only about 7 inches in length and is more of a thinner size then a large one. It should feel heavy and it should be a dark green color, free of blemishes and smooth.
DO I NEED TO PEEL THE ZUCCHINI?
No, you do not. The skin will soften up when the muffins are baking.
DO YOU TAKE THE SEEDS OUT OF A ZUCCHINI FOR ZUCCHINI BREAD OR MUFFINS?
Yes, for baking, you will need to scrape out the seeds and then grate it.
HOW LONG CAN YOU KEEP A ZUCCHINI AFTER IT’S PICKED?
KEY THINGS TO KEEP IN MIND WHEN BAKING WITH ZUCCHINI
- You will definitely need to blot off the excessive water with a paper towel AFTER you grate your zucchini.
- Do NOT over mix the ingredients. This is a crucial tip to remember.
- These taste AMAZING warmed up!
These tasty and flavorful muffins are perfect for breakfast, lunch, or a quick snack on the go.
Another great thing about this recipe is the fact it’s a great way to use up that zucchini that is growing in your garden! Some of our other favorite Zucchini recipes is this tasty pasta recipe as well as this lovely cake recipe.
Once your family bites into these luscious muffins and taste the cream cheese they won’t even notice the zucchini!
Here are a few other muffin recipes that I think you might enjoy:
Zucchini Banana Muffins
Zucchini and banana muffins with a surprise of cream cheese in the center. Delicious for breakfast, snack or dessert.
2 cups all purpose flour
2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups shredded zucchini
3 ripe bananas-mashed
2 eggs well beaten
3/4 cup sugar
1/2 cup vegetable oil
2 teaspoon vanilla
3 tablespoon cream cheese
Preheat the oven to 350°F.
In a small bowl mix flour, cinnamon, baking powder and baking soda, set aside.
In another bowl combine beaten eggs, sugar, vegetable oil and vanilla, beat for 3 minutes.
Mash the bananas in another bowl and then add that along with the zucchini and banana to the wet mixture. Add dry ingredients. Mix until moistened.
Spray a 12 cup muffin pan with butter flavored cooking spray. Add 1/4 cup mix to all 12 muffin cups.
Cut 3 tablespoons of cream cheese into 12 pieces, add to the top of the mix. Top with remaining batter(1/4cup).
Bake 25 minutes or until toothpick comes out clean. Let cool 10 minutes and remove to wire racks to finish cooling.
These muffins are best heated in the microwave for 10-15 seconds.
- 2 cups all purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups shredded zucchini
- 3 ripe bananas-mashed
- 2 eggs well beaten
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoon vanilla
- 3 tablespoon cream cheese
These muffins are really yummy after being reheated in the microwave for 10 - 15 seconds
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 262 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 34mg Sodium: 117mg Carbohydrates: 37g Fiber: 2g Sugar: 17g Protein: 4g
This post was originally posted on Kiddies Corner Deals on August 26, 2011.