These zucchini banana muffins melt in your mouth and are hard to put down. These muffins have healthy ingredients in them making them the perfect lower calorie muffin.
1.5cupsgluten free baking flour(use 1 to 1 baking flour that contains xanthan gum, such as Bob's Red Mill)
1teaspooncinnamon
¾teaspoonbaking soda
¾teaspoonbaking powder
½teaspoonsalt
½cup buttermelted
½cupgranulated sugar
¼cup applesauce
1teaspoonvanilla extract
2largeeggs
1mediumbananaripe
¾cupgrated zucchini
Instructions
Preheat oven to 350 F. Line a 12 tin muffin pan with muffin liners. Spray with non-stick pan spray.
In a medium mixing bowl, combine the melted butter and sugar. Beat with an electric mixer on medium speed for 1 minute, until fully combined.
Add in the applesauce, vanilla and eggs. Beat with electric mixer until combined.
In a separate bowl, mash the banana until smooth and no large chunks remain. Add to the sugar mixture and mix until combined.
In a separate mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix until combined.
Combine the flour mixture with the sugar mixture. Mix just until combined.
Stir in the shredded zucchini.
Fill each muffin tin ¾ the way full with muffin batter.
Bake in the oven for 20 minutes or until a toothpick is inserted into the center of the muffin and comes out clean. Let sit in pan for 2 minutes, then cool on a cooling rack.
Notes
Do not blot or squeeze out any moisture from the zucchini with a towel. When measuring the zucchini, pack loosely in the measuring cup. I used 1 small zucchini and it gave me ¾ of a cup when grated. Use a very ripe banana. The banana should have a lot of brown spots on the peel.