Use up your extra bananas and zucchini in these healthy banana-zucchini muffins.
Serve them for breakfast with fresh fruit or as an afternoon snack with a glass of milk.
Whisk eggs, sugar, oil and vanilla in a medium bowl.
Stir in banana and zucchini until well combined.
Add the wet ingredients to the flour mixture and stir until just combined.
Divide the batter between the muffin cups.
Bake until the muffins are lightly golden and spring back when lightly touched, 15 to 18 minutes.
Let cool in the pan for 5 minutes before turning out onto a wire rack.
Cool slightly before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
