Zucchini and Banana Muffins

Score another good recipe for using up zucchini! I think I mention my love of muffins every time I post another muffin recipe, but I do really love muffins for breakfast. This recipe is from Everyday Food Magazine Issue #85 under the heading HEALTHY START. It doesn't use oil or butter so they are lower in fat than other recipes.

ZUCCHINI BANANA MUFFINS

1 3/4 cups flour (I used 1 1/4 c white flour, 1/4 cup buckwheat flour and 1/4 cup graham flour)

1 cup lightly packed light-brown sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 1/2 cups grated zucchini

1/3 cup mashed ripe banana

3/4 cup whole milk

1 egg, lightly beaten

1 tsp vanilla

In a large bowl whisk together flour, brown sugar, baking soda, baking powder, salt and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg and vanilla. add milk mixture to to flour mixture and stir to combine (do not over mix).

Divide mixture among muffin cups (I used muffin top pans). Bake at 350, about 20 - 25 minutes (17 for muffin tops).

RATINGS:

Heather - 10 - "Super moist"

Brad - 9.5 - "Nice blend of banana and zucchini"