Banana Zucchini Muffins

I first started making these Banana Zucchini Muffins because I have a bad habit of buying bananas and then forgetting about them until they start to turn brown. Fortunately, browned bananas make the best bread!

While I wouldn't consider these a "healthy" food, they're certainly a healthier alternative to most desserts. They're also delicious for breakfast, if you're into that. 

Here's what's in these Banana Zucchini Muffins:

1 cup of sugar

1/2 cup of Coconut Oil (or olive oil)

2 bananas, mashed

1 egg (can substitute for apple sauce if you're vegan)

2 teaspoons of vanilla extract

1 1/2 cups of whole wheat flour or all-purpose flour

1 teaspoon of cinnamon 

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon salt

1 cup zucchini (about 1 zucchini, chopped into fine pieces)

Here's how you make them:

1. Preheat oven to 350 degrees. 
2. Mix sugar and oil in a medium/large mixing bowl. If using coconut oil, try to get all of the clumps out and mixed. 
3. Add in mashed banana, egg and vanilla. Mix.
4. In a separate bowl, combine all the dry ingredients: flour, cinnamon, baking powder, baking soda, salt. 
5. Add dry ingredients to wet ingredients. Mix until smooth.
6. Add zucchini in. 
   1. The best way I've found is to julienne cut the zucchini and then chop the thin slices into finer pieces. You could also probably use a food processor. 
7. Pour batter into muffin pan. 
8. Bake for about 21 minutes, then check if they're done by putting a fork in some of the larger muffins. If the fork does not come out clean, add time.
9. Let cool & enjoy!

These muffins are super moist and flavorful all on their own, but they can also be enjoyed warmed with butter. Be sure to tell me what you think; I'm positive you'll have a new favorite!