Ever since the great success of my Double Chocolate Zucchini Bread I have been looking for more ways to mix zucchini into my baking. As you know, banana muffins and banana bread are a staple in my house. Rarely a week goes by without me making them. This past week, I decided to do a twist on my classic. Who says you can’t combine bananas, blueberries and zucchini?! The combination makes the best blueberry banana zucchini muffins! And this time they are truly vegan!
Ingredients:
Trader Joe’s Coconut Oil, 1/3 cup, melted
White Sugar, 3/4 cup
Ripe Bananas, 2, mashed
Almond Milk, 2 tablespoons
Vanilla Extract, 2 teaspoons
Brown Sugar, 1/4 cup
Cinnamon, 1 teaspoon
Zucchini, 1-1/4 cup, washed, unpeeled and shredded
All Purpose Flour, 1-1/2 cups
Baking Powder, 1 tablespoon
Sea Salt, 1/2 teaspoon
Blueberries, 1 cup, rinsed and lightly powdered with flour
Directions:
- Preheat your oven to 400 degrees Fahrenheit.
- Cut Reynolds Wrap Parchment Paper
into squares and place into each of the individual Wilton Nonstick Muffin Tins
.
- In a large bowl add the coconut oil, white and brown sugar, almond milk, vanilla extract, cinnamon and mashed ripe bananas. Mix until combined.
- Before adding the zucchini to the bowl, place into a paper fowl and squeeze some of the moisture out.
- Slowly add the zucchini to the bowl and mix until combined.
- In a small bowl, whisk together the flour, baking powder, and sea salt.
- Slowly add the dry ingredients to the larger bowl. Be careful not to over-mix.
- Fold in blueberries.
- Using a cookie scooper, scoop batter into the Reynolds Wrap Parchment Paper
- Bake for 10 minutes at 400 degrees. Then lower the oven temperature to 350 degrees and bake for an additional 8 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in muffin tins for 10 minutes. The remove and allow to cool further on your Baker’s Secret Nonstick Cooling Racks
.
