It’s the best of all the baked goods in one convenient (and nutritious) package!
– Very ripe banana – Zucchini – Milk – Eggs – Vanilla extract – Unsalted butter – Whole wheat flour – Brown sugar – Baking powder – Cinnamon – Fresh or frozen blueberries
Grate the zucchini into a wide bottom plate or bowl. Use your hands to squeeze as much liquid out of it as you can. Measure out the zucchini needed, packing it tightly into the measuring cup.
Mash the banana well and measure out the amount needed. Add the wet ingredients to a medium bowl.
Add the flour, sugar, baking powder, and cinnamon to the wet ingredients. Stir gently to combine.
Stir in the blueberries gently. Use fresh or frozen blueberries. If your family prefers chocolate you can substitute ½ cup chocolate chips for the blueberries!
Divide the batter among the prepared muffin tin. You’ll use about a heaping ¼ cup in each muffin cup.
Bake for 22-28 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges.
Serve at room temperature, warmed slightly, or chilled. Store in an airtight container in the fridge.