Now that it is back to school season why not try these Zucchini Banana Blueberry Muffins with the help of Platteville Sunflower Oil for a quick breakfast on the go or an easy snack.
Recipe:
1/2 Cup White Whole Wheat Flour
3/4 teas Baking Powder
3/4 teas Baking Soda
1/2 teas Salt
1 teas Ground Cinnamon
2 Medium Ripe Bananas, mashed
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 Large Egg
1/3 Cup Platteville Sunflower Oil
1 teas Vanilla Extract
1 Cup Shredded Zucchini
1 Cup Blueberries, fresh or frozen
2 Tbsp Turbinado Sugar, optional
Directions:
Preheat oven to 350⁰ F and line a muffin pan with paper liners and set aside. In a medium bowl, whisk together the flower, baking powder, baking soda, salt and cinnamon. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, sunflower oil and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until is well incorporated. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into the batter. Then gently fold in the blueberries. Pour the batter into prepared muffin cups, about ¾ full. Sprinkle the tops with turbinado sugar, if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Cool muffins on a wire cooling rack and enjoy!
Recipe:
1/2 Cup White Whole Wheat Flour
3/4 teas Baking Powder
3/4 teas Baking Soda
1/2 teas Salt
1 teas Ground Cinnamon
2 Medium Ripe Bananas, mashed
1/4 Cup Granulated Sugar
1/4 Cup Brown Sugar
1 Large Egg
1/3 Cup Platteville Sunflower Oil
1 teas Vanilla Extract
1 Cup Shredded Zucchini
1 Cup Blueberries, fresh or frozen
2 Tbsp Turbinado Sugar, optional
Directions:
Preheat oven to 350⁰ F and line a muffin pan with paper liners and set aside. In a medium bowl, whisk together the flower, baking powder, baking soda, salt and cinnamon. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, sunflower oil and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until is well incorporated. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into the batter. Then gently fold in the blueberries. Pour the batter into prepared muffin cups, about ¾ full. Sprinkle the tops with turbinado sugar, if using. Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Cool muffins on a wire cooling rack and enjoy!
