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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These moist, filling muffins are a perfect addition to kids lunches. With oatmeal, banana zucchini they are nutritious and delicious! Ingredients:
1 cup shredded zucchini (w/ or w/o skin) |
3 -5 ripe bananas |
1/2 cup firmly packed brown sugar |
1 egg |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 1/2 cups all-purpose flour |
1 cup quick-cooking oatmeal |
1/2 cup melted butter |
1/2 teaspoon salt (optional) |
Directions:
1. Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
2. Add Sugar and eggs.
3. Mix in melted butter.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix until incorporated.
6. Fill buttered and floured muffin cups 3/4 full.
7. Bake in 350 oven 20-30 minutes or until toothpick comes clean.
8. Let rest for 2 minutes.
9. Remove from pan to cooling racks.
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