Zucchini Banana Muffins

• 2 cups flour (I used 1 cup all purpose & 1 cup white whole wheat)

• 1/2 tsp baking soda

• 1 tsp baking powder

• 2 tsp cinnamon

• 1/2 tsp salt

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 2 eggs, room temp

• 1 cup oil *vegetable or canola oil

• 2 tsp vanilla extract

• 2 ripe bananas

• 2 zucchini, shredded and drained *about 2 cups

1. Preheat oven to 425 degrees.

2. In a large bowl, sift/mix together flour, baking soda, baking powder, salt, and cinnamon.

3. In a separate large bowl, mash bananas then add sugar, eggs, oil and vanilla.

4. Add dry mix to your wet mix and stir to combine.

5. Add shredded zucchini and mix until incorporated.

6. Spray a muffin tin with spray or line with muffin liners. Fill muffin tins almost to the top just slightly under.

7. Place in oven and cook for about 10 mins. Then lower temp down to 350 and cook for an additional 10 mins or until throughly cooked through. *fork/knife/toothpick should come out clean, no wet batter. *Muffins should take 20-25 mins depending on your oven.

8. Let cook 5-10 mins and enjoy with some butter!

Notes/Quick Tips:

• If you want to make a loaf, use a loaf pan instead. Cook 50-1hr at 350 degrees.

• If you don’t have vegetable or canola oil you can use olive oil it will just slight change the taste of your muffin.

• If you like nuts, go ahead and add some! Walnuts or Pecans would work great.

• If you don’t have brown sugar, you can just do 1 cup white sugar.

• Leave the skin on the zucchini when you shredded it, no need to peel it.

• If you don’t have banana, you can use apple sauce instead. Try 1 cup unsweetened apple sauce. *Measurements my vary and so will the texture and taste of your muffin.