Banana Zucchini Muffins With Applesauce

In a separate bowl stir applesauce honey egg zest vanilla and oil. Add dry ingredients to wet ingredients.

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Add dry ingredients to egg mixture and stir gently to combine.

Banana zucchini muffins with applesauce. In a larger separate bowl youll add all the wet ingredients two eggs half a cup of applesauce a mashed banana a cup of grated zucchini and a third cup of organic butter or coconut oil I havent tried it but you can use flax eggs to make these muffins vegan. In a large bowl combine banana zucchini eggs applesauce and vanilla. Using a hand electric mixer beat on medium high for 1-2 minutes.

Preheat oven to 350 and line a muffin tin with liners or grease with a little extra oil. Fold in the shredded zucchini. Stir in zucchini then the raisins and walnuts.

Add all remaining ingredients other than chocolate chips and stir until just blended. Add the mashed banana canola oil and apple cider vinegar to the dry ingredients. Once youve baked and cooled these healthy zucchini muffins you can store them to enjoy later.

Pour into lined muffin. Simply bake the zucchini bread batter in a 6 large muffin tin. Turn these zucchini muffins into jumbo muffins.

Slowly mix in dry. Stir until mostly combined. In a large bowl combine mashed bananas granulated sugar brown sugar egg coconut oil and vanilla.

Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Eggs flax eggs if making vegan oil Farmer Street Pantry Applesauce with Maple Syrup sugar vanilla and lemon in a large bowl. Add the flour mixture and stir gently with a rubber spatula until.

Add egg and applesauce. In bowl of an electric mixer add mashed banana oil honey vanilla and eggs. Youll need to bake for a little bit longer than 26 minutes so be sure to keep an eye on the clock.

Add in zucchini applesauce and yogurt and beat again until well combined. 2 cups 256g all purpose flour 12 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons ground cinnamon ½ teaspoon salt 1 cup 200g granulated sugar 2 eggs room temperature 1 cup 218g vegetable oil 2 teaspoons vanilla extract 2 ripe bananas 2 cups shredded zucchini. For larger muffins divide the mixture between 9.

Stir well until combined. Combine wet ingredients. Stir until well combined.

3Mix banana and zucchini. 4 In a seperate bowl combine flour baking soda baking powder oatmeal and salt 5Add dry ingredients to wet ingredients.

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