Zucchini Banana Muffins

[This post is typed in pink in support of October being Breast Cancer Awareness Month.]

Last summer I couldn't pin enough new zucchini recipes to keep up with my zucchini plants. This summer, I was getting zucchini from my sister, since my plants didn't do well at all. This is a wonderful recipe that I pinned from Jessica at "How Sweet It Is". Her blog is absolutely gorgeous, full of pictures that I don't even think to take when I'm baking (and I love taking pictures of food)!

This is my second time making these delicious, healthy muffins and I ended up adapting the recipe a bit this batch. I did some substitutions and additions and they came out great. I'm sharing the recipe that I ended up baking and the one picture I took.

But seriously, check out Jessica's blog and tasty pictures!
Whole Wheat Zucchini Banana Chocolate Chip Muffins | How Sweet It Is

If I were to put all the main ingredients in the title of this recipe, I would have to call them:
Whole Wheat Zucchini Banana Applesauce Walnut Chocolate Chip Muffins.

     3 c. whole wheat flour
     1 c. all purpose flour
     2 tsp. baking soda
     1/2 tsp. cinnamon
     1/2 tsp. salt
     
     2 large eggs
     2/3 c. packed brown sugar
     2/3 c. milk 
     1 Tbsp. vanilla extract 
     1/2 c. butter, softened (one stick)

     1 1/2 c. zucchini, grated (do not squeeze dry)
     2 small-medium bananas, mashed
     1 c. applesauce

     1 c. crushed walnuts
     1 c. chocolate chips

Mix the first 5 dry ingredients together and set aside.
In a large bowl, beat eggs and brown sugar until smooth. Add in milk, vanilla, and butter; mix until smooth. Stir in zucchini, bananas, and applesauce. Slowly, mix in the dry ingredients. Then add desired amount of walnuts and/or chocolate chips.

The zucchini and fruit measurements are an approximation of what I mixed in. If the batter appears thick or clumpy (mine did the first time I made it because I had packed the zucchini too much in the measuring cup), you can add more applesauce or milk til you see the right consistency. Applesauce is often used as a substitute for oil, so it will make the muffins more moist. If it seems too 'soupy' add a little more flour.

Line muffin tins with liners and fill about 2/3 - 3/4 full with batter.
Bake at 350°F for about 17 minutes or until golden brown and toothpick comes out clean.
Let muffins cool completely before eating.

These muffins make a quick, healthy breakfast. The recipe made about 30  muffins and I froze most of them so I can just grab a couple on my way to work when I don't have time for anything else.

Play with the ingredients to find what you like best - I've made similar muffins that also had carrots and raisins in them and couldn't believe how amazing they were packed with healthy foods! If you want some more zucchini recipes, check out my pinterest board "Eat It!"