Zucchini-Banana Muffins

Zucchini-banana muffins are both sweet from the bananas and healthy from all the rich fiber from the zucchini and whole wheat flour.  I use King Arthur's Whole Wheat White flour in this recipe so it packs in the fiber but has a mellower taste them regular whole wheat flour.  I decided to try an experiment on these fiber rich muffins by exchanging some of the sugar from this recipe with Blue Agave sweetener.  Blue Agave sweetener has a lower glycemic index then regular sugar and is made from the agave plant.  If you are in the mood to experiment try this all natural sweetener in your next muffin recipe.  These muffins freeze well so make a double batch of muffins and freeze them for your kids lunches.

Zucchini-Banana Muffins:
Makes:  18 regular muffins or 35 small muffins
Pre-Heat oven:  350 degrees

1 large zucchini, shredded
2 extra-large eggs
1/2 cup sugar
1/4 cup Blue Agave sweetener or 1/4 cup additional sugar
2/3 cup canola oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 very ripe banana, mashed
1 1/2 cups King Arthur's Whole White White Flour or all purpose flour
1/2 teaspoons salt
1 teaspoon baking powder
1/4 cup dark chocolate chips, 60% Cocao, like Ghirardelli

1.  In a mixer with a paddle attachment, cream the sugar, agave sweetener and oil together for 1 minute.  Add the eggs one at a time and beat until fluffy about 2 minutes.  Add the vanilla, cinnamon, mashed banana, salt, baking powder and whole wheat flour and mix until all the ingredients have been incorporated.

Shredded Zucchini

Zucchini-Banana Batter

2.  Line the muffin tins with cupcake liners and spray them with cooking spray.  Fill the cupcake liners 3/4 of the way up.  Cook the muffins in a 350 degree oven for 20 minutes for the regular sized muffins and 15 minutes for the mini- muffins or until a toothpick comes out clean.  Allow the muffins to cool on a wire rack for 10 minutes.

Filled Muffin Tins

Mini and Regular Sized Zucchini-Banana Muffins