I know I say I don’t bake a lot, and honestly, I didn’t used to. But, now that I know my son loves muffins and that they are a regular part of his breakfast (muffin + plain yogurt + fruit/vegetable smoothie), I’ve been experimenting a little more with batters and baked goods.
As usual, I had a couple of over-ripe bananas, which usually prompts me to come up with a new baked good recipe (I really hate wasting food and nobody in our family likes over-ripe bananas). Plus, bananas are an easy way to add natural sweetness to a muffin recipe and they provide some moisture as well.
Since I like to add in vegetables whenever possible – not to “hide” them, but to simply boost the nutrition – I slipped some shredded zucchini into the batter.
I like to take about 6 of the muffins and freeze them in a zip-top bag. This way, I can pull one out in a pinch or add variety into a different week.
I hope you and your family enjoy this recipe as much as mine did!