I don’t know what it is about this zucchini, but I just can’t leave it alone…
By 7:30 this morning, I had my oven on, my food processor blaring, and my muffin tins ready. As Jay came walking out into the kitchen, I watched him analyze the scene before asking, “sooo, are we going to be eating zucchini every day for the rest of the summer now?”
Why yes, dear. Yes we are.
Okay, I’m just kidding. I’d get sick of it way too quick…BUT, it doesn’t mean that we can’t eat zucchini every day this week.
I had some ripe bananas that needed to be taken care of, so I combined the two to make some Banana Zucchini muffins. I found this recipe online yesterday and I liked how simple the ingredients were (plus no sugar) so I decided to give it a shot.
While the muffins cooked, I cleaned up my mess, sipped on some coffee, and put together the rest of my breakfast, which featured a strawberry banana Chobani with strawberries and blueberries.
I seriously LOVE the 2% strawberry banana. So creamy and delicious.
After the longest 25 minutes ever (ok not really, but you all know how hard it is to wait for something cooking in the oven), I finally had the rest of my breakfast ready to go.
I ended up putting mini chocolate chips in half of the batter, so I had two muffins – one with chips and one without – topped with peanut butter.
Gosh, I just love warm baked goods right out of the oven, don’t you?
As for the muffins themselves, they’re pretty good. If you like your muffins on the less sweet side, then I think you’ll definitely like these since the only real sweetness you get is from the bananas (or chocolate chips!).
I’m not sure if Jay will be eating these (aka, they’re “too healthy” tasting) so I may have to go ahead and freeze some so they don’t go to waste.
I better be careful before I go ahead and turn into one giant zucchini!
Question for the Morning:
Does anyone else have any other favorite zucchini recipes? Feel free to link ‘em up – I’m on a kick!