Banana and Zucchini Muffins Recipe

Name: Banana and Zucchini Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: ¾ c. White Wheat Flour; ¾ c. All-Purpose Flour; 1 tsp. Baking soda; ½ tsp. Salt; 1 tsp. Cinnamon; 2 tbsp. Ground Flaxseed Meal; 1 c. sugar; 2 medium ripe bananas, mashed; 1 medium zucchini, finely grated; 1/3 c. veggie oil; 1 tsp. Vanilla extract; ½ c. walnuts, chopped; 2 tbsp. Rolled Oats (optional)

Ingredients

¾ c. White Wheat Flour
¾ c. All-Purpose Flour
1 tsp. Baking soda
½ tsp. Salt
1 tsp. Cinnamon
2 tbsp. Ground Flaxseed Meal
1 c. sugar
2 medium ripe bananas, mashed
1 medium zucchini, finely grated
1/3 c. veggie oil
1 tsp. Vanilla extract
½ c. walnuts, chopped
2 tbsp. Rolled Oats (optional)

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 12 servings

Instructions

Preheat oven to 350 Degree and line a muffin tin with cupcake liners. Set aside.
Take a medium mixing bowl, add both flours, baking soda, salt, cinnamon, and flaxseed meal and whisk together. In a separate bowl, blend together the bananas, sugar, vegetable oil, and vanilla extract. Mix the wet ingredients with the dry ingredients.
Fold in the grated zucchini and walnuts to mix well together. Use an ice cream scoop to scoop the batter into each of the muffin tins.
Sprinkle the tops of the muffins with a little of the rolled oats. Bake for 25-30 minutes. Cool before serving.

Desserts