Grated zucchini – 1 & ½ cup (1 large zucchini will be good enough)
Mashed banana – 1 & ½ cup (Use a ripe banana)
Milk – ¾ cup (use whole milk for richness)
Egg – 1, large
Vanilla extract – 1 tsp
Instructions
Preheat your oven to 180 C / 350 F. Line a 12 cup muffin tray with cupcake liners. Alternatively you can spray the muffin cups with non-stick cooking spray.
In a large bowl, mix the flour, brown sugar, baking soda, baking powder, salt and cinnamon and give them a good whisk to blend well.
Add the grated zucchini and mashed banana to the flour mixture and stir with a spatula to combine.
In another small bowl, whisk together milk, egg and vanilla extract. Add milk mixture to flour mixture and stir until combined but make sure not to over-mix.
Divide the batter among 12 muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 to 25 minutes. Let the muffins cool completely in the muffin tray on a wire rack.
Serve the power-packed zucchini muffins warm or at room temperature with your favorite hot beverage! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/09/low-fat-banana-zucchini-muffins/