I love packing ingredients into muffins because they’re little on-the-go snacks that can be both mobile and yummy! These ‘Golden Muffins’ were a total experiment from beginning to end that, thankfully, turned out to be the best little kitchen adventure I could make! These little guys are packed full of shredded zucchini, mashed banana, and crushed walnuts - perfect for a breakfast or snack on the run!
What You Need:
4 large eggs, room temperature
1 cup white sugar
1 cup brown coconut sugar
1 cup olive oil
2 medium ripe bananas, mashed
3 cups all-purpose flour
11/2 tsp. baking powder
11/2 tsp. baking soda
11/2 tsp. ground cinnamon
1 tsp. salt
1 entire shredded zucchini, drained
1 cup chopped walnuts
Cooking:
In a mixer, beat eggs. Blend in sugar and olive oil. Add bananas and mix well, until fully combined. Combine the flour, baking powder, baking soda, cinnamon and salt; slowly combine into egg mixture. Stir in zucchini and walnuts until just combined.
Pour into 2 greased or papered muffin pans. Bake at 350° until a toothpick comes out clean, for about 30 minutes. Cool for 10 minutes.
Remove from pans to wire racks to cool completely.
**If you would like to make this into a loaf, that’s totally doable! Just pour 1/2 of the mixture into muffin tins and the other 1/2 into a greased/parchment covered 9x5 loaf pan! Bake the loaf for about 50 minutes (or until fully cooked through!)
