Banana Zucchini Walnut Muffins

Today I will share the recipe of a breakfast muffins, delicious and perfectly sweet - Banana Zucchini Walnut Muffins. If I ask you that whether you like Zucchini as a vegetable, most of your answers would be no. But have you ever baked Zucchini into desserts and breads? If you haven’t explored it yet, try today’s recipe of bread muffins. I can ensure that you would love it. Though Zucchini doesn't add new flavor in breads or muffins, it does a tremendous job of keeping baked goods nice and moist. 

These muffins are incredibly moist from a multitude of healthy ingredients: zucchini, applesauce, banana.  They are rich in fiber but low in fat and sugar. Banana Zucchini Muffin is a great way to get your kids to eat some fiber since they wouldn’t notice the presence of any vegetable. Initially I used to buy these kind of muffins from the groceries and loved its taste.

Later I started baking at home and wanted to make this zucchini muffins to be as healthy as possible. So I tweaked my recipe a little bit, cutting back on the fats and sugars. At the same time, I added whole wheat flour along with bananas and zucchini to keep the muffins nice, light and tender. The good thing about this kind of muffins is that it literally needs around t 5-10 minutes of preparation effort. Then you just need to patiently wait for baking to complete.

Bake these muffins on the weekend and then have it for breakfasts during the week. It definitely lasts for entire week and with a few seconds in the microwave, it becomes just as light moist and fluffy as on the first day!  If you have a food processor, grate the Zucchini. it’s worth getting it out of the cupboard; otherwise, you can do it by hand. Mix the wet ingredients together in bowl and then add the dry ingredients. Fold in the walnuts, pecans, or chocolate chips whatever you like and Bake. 

Recipe Of Banana Zucchini Walnut Muffins : for 12 muffins

Ingredients:

Banana : a large ripe
White Sugar : 3/4 cup
Unsweetened applesauce : 1/4 cup
White Oil : 1/4 cup
Vanilla extract : 1 tsp
Zucchini : 1 cup, grated
All-purpose four : 1 cup
Whole wheat flour : 1/2 cup 
Cinnamon powder : 1/2 teaspoon 
Baking soda : 3/4 teaspoon
salt : 1/4 teaspoon 
Chopped walnuts : 1/2 cup and some extra to sprinkle on top

Method: 

1. Preheat the oven to 350 degrees F.

2. Lightly grease the muffin tin with oil. 

3. In a large mixing bowl, mash the banana with fork. Add sugar, applesauce, oil and vanilla extract to the bowl. Stir to combine with a spatula. 

4. Add zucchini to the bowl and mix in together. 

5. In another bowl, add the two type of flours, salt, baking soda and cinnamon powder. Stir to mix it nicely.

6. Gradually add the dry mixture to wet mixture. Mix it nicely with the rubber spatula.

7. Fold in the walnuts and transfer the batter to the prepared pan. Sprinkle the top of each 
muffin generously with walnuts. Bake the batter until a toothpick inserted into the center of the muffin comes out clean. It will take 20 minutes to 25 minutes depending on your oven.

8. Let it cool in the pan on a rack for 5 minutes. Take it out of the pan when it is completely cool. Serve warm. 

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