I don’t typically say recipes are “the best” because I think it’s a little narcissistic to say so. I mean, who I am to judge a recipe as best? I’m no Ina Garten or Amanda Hesser. With that being said, though, I will say this, these are the best muffins I’ve ever had.
I know, totally contradictory. But I don’t have any other words to define these incredibly fluffy, moist and amazingly flavorful muffins. The mix of banana nut with fresh zucchini makes for an unbeatably healthy and delicious breakfast.
If you want to know how good these are, I’ve made them three times since perfecting the recipe last weekend. Some may call that obsessive, ridiculous or crazy, but once you’ve had a bite of these, you’ll get it.
I have to also admit that my binge-muffin making comes off the tail of quite a few recipe fails in the baking department. In the past 2 weeks alone, I’ve had more fails that successes so having a muffin actually turn out is pretty amazing. I don’t know why nothing i make with yeast is doing what it’s supposed to, but I’m not going to harp on that. Instead I’m going to take my wins and celebrate them, how every small they may be.
However, I will say, these fails keep me humble and they keep me challenged. I mean, how would you ever learn anything about baking if recipes worked out every single time?
Now, if you’ll excuse me, I’m going to go make these for the 15th time because they are just. that. good.
Banana Nut Zucchini Muffins
Serves about 16. Adapted from Taste of Home.
Prep time: 15 minutes
Cook time: 22 – 28 minutes
Total time: 40 minutes
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup brown sugar
- 1/4 cup honey
- 1 large egg, room temperature
- 1 cup mashed bananas
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chopped almonds
- Preheat oven to 375 degrees F. Line one large muffin pan or two smaller ones with paper liners and set aside.
- In a large bowl, whisk the flours, cinnamon, baking soda and baking powder together. Make a well in the center.
- In another bowl, beat the sugar, honey, egg, bananas, oil, applesauce and vanilla extract together until smooth. Pour the banana mixture into the flour mixture and stir, by hand, until fully incorporated.
- Carefully mix in the zucchini and chopped almonds.
- Fill each muffin liner 3/4 the way full with batter.
- Bake for about 18 – 22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Nutritional information per muffin:
Fat: 5.6 grams
Carbohydrates: 27 grams
Fiber: >1 gram
Protein: 2.6 grams
Weight Watchers Points: 4