banana-zucchini muffins

Baked goods with bananas or zucchini are generally tasty and moist, so I decided to use both in these banana-zucchini muffins. A bit of whole-wheat flour gives the muffins a nutty character, and cinnamon and nutmeg impart spicy notes – the flavors come alive at room temperature. Best of all, honey is the primary sweetener, so you can feel virtuous about enjoying these morsels alongside your morning coffee.

Banana-Zucchini Muffins
Adapted from Nigella Lawson
2 Tbsp unsalted butter
1/3 cup honey
1/2 tsp vanilla extract
2/3 cup flour
1/3 cup whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1 large ripe banana
1 cup grated zucchini
1 Tbsp turbinado sugar

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Melt butter and honey in a small saucepan over low heat, then remove from heat and stir in vanilla extract.

Whisk together flours, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Mash banana in a small bowl and mix in grated zucchini and melted-butter mixture; add to four mixture and stir just until combined.

Fill each baking cup 2/3 full of batter and sprinkle evenly with turbinado sugar. Bake for about 18-20 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 10 muffins (serving size: 1 muffin)
Calories – 115
Carbs – 23

Tagged as: Banana, Zucchini