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Lunch Box Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 50 min
- Servings
- 18.00 muffins
Categories
- Muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lunch Box Muffins brings together 1 cup shredded zucchini (w/ or w/o skin), 3 -5 ripe bananas, 1/2 cup firmly packed brown sugar in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 18 servings.
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Ingredients
- 1 cup shredded zucchini (w/ or w/o skin)
- 3 -5 ripe bananas
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oatmeal
- 1/2 cup melted butter
- 1/2 teaspoon salt (optional)
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Instructions
Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
Add Sugar and eggs.
Mix in melted butter.
In separate bowl combine dry ingredients.
Add dry to wet and mix until incorporated.
Fill buttered and floured muffin cups 3/4 full.
Bake in 350 oven 20-30 minutes or until toothpick comes clean.
Let rest for 2 minutes.
Remove from pan to cooling racks.
Keep Cooking
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