Wet weekend mornings name for baking! I spotted I hadn’t made muffins in FORE…

Wet weekend mornings name for baking! I spotted I hadn’t made muffins in FOREVER and my backyard is rising an insane quantity of zucchini’s so I made naturally it was an indication zucchini muffins needed to be made. ⁣
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For anybody that’s by no means tried zucchini in baking you truthfully can’t style it in any respect and the banana in these offers it a pleasant little little bit of sweetness… excellent loved heat with somewhat little bit of butter. ⁣
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Ps I do know I promised blueberry muffins so these are NEXT ⁣*** these will also be made vegan!
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BANANA ZUCCHINI MUFFINS ⁣
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Dry: ⁣
1 half of cups of flour ( i used 3/Four cup entire wheat and three/Four cup all function) ⁣
half of tsp salt⁣
1 tsp baking soda⁣
half of tsp cinnamon⁣
pinch of ginger and nutmeg ⁣
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Moist: ⁣
1 ripe mashed banana ⁣
1 medium zucchini shredded ⁣
1 egg ⁣(might use a flax egg)
1/Three cup of milk of selection⁣
1/Four cup honey⁣
2 tbs oil ( olive)⁣
1 tsp vanilla ⁣
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Combine ins: ⁣
half of cup chocolate chips ⁣
1/Four cup chopped walnuts ⁣
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Directions: ⁣
1. shred zucchini, place within the middle of a paper towel and squeeze out extra water ⁣
2. mix banana and zucchini in a blender⁣
3. In a bowl mix all moist elements and stir within the zucchini/ banana ⁣
4. mix dry seperatley, slowly add dry to moist and stir with a wood spoon⁣
6. Add in combine ins and pour right into a ready muffin pan
7. bake at 350 for 26-28 minutes⁣