http://vegweb.com/index.php?topic=28286.0
... yes, their vegan;)
Don't be put off because it's a vegan recipe though. You probably won't even be able to tell, once you taste these muffins. Why try vegan recipes? I like to limit my intake of dairy and animal products when possible... the cost of local eggs can be pricey so why not save them for when you really need them? Go on, give it a try, hopefully you will be just as pleased and me.
Now for the ingredients. I like to use wholewheat flour, and honey in place of sugar... but here are the ingredients from the original recipe:
1 cup grated zucchini
1-1/2 over-ripe bananas, mashed
1/2 cup oil
1 cup sugar
1/2 teaspoon vanilla
1-1/2 cups flour
1 teaspoon nutmeg
1/2 tablespoon baking soda
1/2 teaspoon baking powder
1/2 tablespoon cinnamon
1/2 teaspoon salt
3/4 cup chopped walnuts (optional)
Directions:
1) Preheat oven to 350 degrees F. Lightly grease 9" bread pan or 6-muffin pan.
2) Stir zucchini, bananas, oil, sugar, and vanilla together. Mix with hands if necessary break up banana chunks.
3) Add the remaining ingredients and stir well.
4) Pour batter into bread pan or muffin tin and bake 50-60 minutes for bread, 30 minutes for muffins.
Serves: 1 loaf or 6 muffins
Preparation time: 30 mins
Voila! Yummy muffins:) Like I mentioned before, you can save tons of time if you double the recipe, and freeze the extra batch. So next time you want a muffin you don't have to start from scratch, just pull it out of the freezer and let it thaw for a bit. Quick and easy.
Time Saving Tip:
If you're like me you have tons of zucchini, thanks to my father's awesome gardening skills;) So I like to shred all of my zucchini at once(in a food processor) and freeze what's left over. Just make sure to defrost the zucchini before use.
Now when the colder months roll around, I still have some zucchini to make more yummy bread. There is nothing like warm bread, and the scent of cinnamon lingering in the air.
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