Zucchini, carrot and banana muffin recipe

Muffins are one of Isaacs absolute favorite things to eat. Our favorite muffins hands down my sweet potato muffins these zucchini muffins though come in second. We both scarfed down three within 3 hours of making them. They are not as sweet as the sweet potato ones but equally delicious. These DO have sugar in them but you don’t really taste it. Next time I make them I may totally axe the sugar since we didn’t taste it. Or if you don’t mind the sugar and want them sweeter I would double what I have the recipe using.

ZUCCHINI, CARROT AND BANANA MUFFINS

3 cups flour
1/2 c sugar
2 tsp cinnamon OR 1 drop of cinnamon bark YL oil
1 tsp ground cloves
optional: 1 tsp nutmeg or 1 drop of nutmeg YL oil
2 1/4 tsps baking soda
1 tsp kosher salt
3/4 tsp baking powder
3 cups carrots, peeled and grated [3 large carrots]
2 cups zucchini, grated [2 small zucchini]
1 c mashed, ripe banana [2 bananas]
3 eggs
1/2 c vegetable oil

DIRECTIONS
Mix all dry ingredients in a bowl. Set to the side.

In another bowl, whisk together the eggs, and oil.

In a large bowl, mix together the carrots, zucchini, and bananas. Pour the liquid egg mixture over the grated vegetables and bananas, and fold in gently to combine. I suggest using spatula, do NOT use your mixer. You want to make sure the flour is completely mixed in.

Scoop the batter using 1/3 c measuring cup into greased muffin tins.

Bake for 15-18 minutes at 375 degrees.

ENJOY

Yields: 24 muffins