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!
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
- 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 lined muffin tins.
- 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.