Banana-Zucchini Muffins recipe & photos
- 3 organic eggs
- 3/4 cup vegetable oil
- 2/3 cup packed brown sugar
- .25 cup Xylitol (got ours at Sprouts)*
- .75 cup sugar in the raw
- 2 T local honey
- 1 cup grated zucchini
- 3 organic bananas, broken apart
- 2 teaspoons vanilla extract
- 1 T amaretto liquor (optional)
- 3 1/2 cups wheat flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped pecans
*if you don’t have Xylitol, you can substitute the 1/4 cup of it for sugar in the raw
Preheat oven to 325 degrees F (165 degrees C).
Line a muffin pan with cupcake/muffin liners. Coat the liners with cooking spray.
In a large bowl, beat eggs until light yellow and frothy.
Add oil, brown sugar, Xylitol, sugar in the raw, grated zucchini, bananas, vanilla & amaretto;
blend together until well combined.
Stir in the flour, cinnamon, baking powder, baking soda, and salt.
Stir in the nuts.
Use a scoop to put the batter into the muffin pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Cool & serve.
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