How To make Zucchini Muffins
3 c All-Purpose Flour
1 t Baking Powder
1 t Baking Soda
1/2 ts Salt
1 tb Ground Cinnamon
3 Eggs
1 1/2 c Sugar
2 ts Vanilla
1 c Oil
3 c Zucchini
grated
1 c Crushed Pineapple :
Drained 1 c Walnuts -- chopped
Preheat oven to 350?. Line 2 regular-size muffin trays with baking cups. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside. In another large bowl, beat together eggs, sugar, vanilla, and oil. Add zucchini, and mix well. Add flour mixture, and blend. Stir in pineapple and walnuts. Pour batter in equal parts into muffin cups. Bake about 20 minutes, or until toothpick inserted into center of muffin comes out clean. Source: Seventeen Magazine, October 1993 Recipe By :
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Lemon Zucchini Muffins
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ZUCCHINI BANANA BREAD MUFFINS
We absolutely love muffins and these zucchini banana bread muffins are no exception! This is the ultimate combination of zucchini and banana all rolled into one delicious muffin recipe! They are super moist and perfectly balanced with both the zucchini and banana. I am sure you will be coming back to this recipe again and again.
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PRINTABLE RECIPE HERE
makes 12 muffins!
Following WW This muffin is 2 personal points on my WW plan. We have a link in our recipe card on our website where you can get your exact personal points! YES!
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Zucchini Muffins Recipe
These muffins are an ideal way to sneak vegetables into your kids’ breakfast and use up any excess zucchini.
HEALTHY CHOCOLATE ZUCCHINI MUFFINS
These healthy chocolate zucchini muffins are decadent with rich deep flavors of chocolate. We added just the right amount of mini chocolate chips to get a burst of warm chocolate in every bite. The combination of the chocolate mixed with the zucchini makes these muffins super moist and fluffy.
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Zucchini Banana Muffins Youtube
Banana muffins and zucchini muffins are amazing on their own. But when you combine them into a moist, flavorful Zucchini Banana Muffin, You'll quickly agree that this is the best muffin recipe to ever grace your lips. | Zucchini Banana Muffin recipe from bakedbyanintrovert.com
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
⅓ cup (80 ml) canola or vegetable oil
¾ cup (157 g) light brown sugar, packed
1 ½ cups (345 g) pureed ripe banana, about 3 bananas
2 teaspoons vanilla extract
2 large eggs, room temperature
1 cup (145 g) grated zucchini, about 1 medium zucchini
banana chips, optional
???? INSTRUCTIONS
Preheat the oven to 425° Spray 14 muffin cups with cooking spray or line with paper liners; set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Stir with a whisk to combine. Make a well in the center; set aside.
In a separate bowl or large liquid measuring cup, whisk the oil, sugar, banana, and vanilla together until well combined. Add the eggs and whisk to combine. Stir in the zucchini.
Pour the mixture into the center of the dry ingredients. Use a silicone spatula to fold the batter together just until the dry ingredients are moistened.
Spoon the batter into the prepared muffin pan; filling each cup ⅔ full. Top each with a banana chip if desired.
Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 10 to 15 minutes or until a toothpick inserted into the center comes out clean. Take care to not overbake as this will cause the muffins to dry out.
Remove the muffins from the pan immediately and cool for 10 minutes before serving.
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Zucchini Muffins
The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg. Printable recipe: