Wednesday, 31 August 2016

Zucchini, Carrot and Banana Muffins

These muffins are very moist and delicious. I found this recipe from a recipe blogger called "Delectable Mine".  This is another great way to use up the abundance of zucchini that is in our gardens right now. The recipe makes 24 muffins. 

Zucchini, Carrot and Banana Muffins


  • 3 cups (435 g) flour
  • 1 1/8 cups (227 g) sugar
  • 2 1/2 teaspoons cinnamon
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 3 cups (340 g) carrots, peeled and grated
  • 2 cups (255 g) zucchini, grated
  • 1 cup (270 g) mashed, ripe banana
  • 4 eggs
  • 1/2 cup + 1 tablespoon (120 g) vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1 Cup chopped walnuts

In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, salt and baking powder. Set aside.

In another medium bowl, whisk together the eggs, oil, and vanilla. Set aside.

In a large bowl, gently toss together the carrots, zucchini, and bananas. Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine. Add the dry ingredients to the wet and fold in until just combined. Add nuts.

Scoop the batter gently into greased or lined muffin tins. Bake for 8 minutes at 400 degrees, then rotate the pan and reduce the temperature to 350 degrees. Bake for an additional 9-11 minutes, or until a toothpick comes out clean. Leave muffins in the pan for 10 minutes, then remove from the pan and place on a wire reach to cool completely.

Yields: 24 muffins

Add oil, eggs and vanilla. Set aside.

Mash banana in a small bowl.

Combine dry ingredients in a large bowl. 

Line a muffin tin with cupcake liners.

Grate carrots and zucchini. Combine.

Add mashed banana to the carrots and zucchini.

Add dry ingredients to carrot, zucchini and banana mixture.

Add chopped nuts.

Spoon into the muffin tins.

Bake in a 400 degree oven for 8 minutes and then decrease the temperature to 350 degrees and continue baking for another 9-10 minutes. 

Remove from oven and allow to cool for about 10 minutes before removing the muffins from the tins.

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