I’m being honest here. I like my muffins to taste more like cake. I really don’t have much of a sweet tooth so when I want a muffin, I would like it moist & sweet, light, fluffy, full of bananas or cranberries, or cinnamon or lemon or nuts, maybe filled with cream cheese and an almond vanilla drizzle on top. In the past I’ve tried variations with cutting down on the fat, substituting apple sauce for some of the oil, alternating sugar for other sweeteners, going part wheat and white flour….all of it. But what it really came down to is; I don’t really like those muffins as much. So on the rare occasion I do eat a muffin, I want it to taste good. If you’re a muffin addict and eat them all the time, you should probably find a good low fat, low sugar, high fiber muffin recipe. This recipe is not that….but it is yummy.
Here is a snapshot of what you need and the recipe is at the bottom.
Ya, I know – it looks like a lot. If you have extra zucchini though, you are a desperate person and I know how you feel. Did you know you can just grate it up and freeze it for amazing muffins in the dead of winter? Try it. It works. I doubled this recipe. If I’m making muffins, you bet your bottom dollar I’m not just making one batch.
Turn on your oven, by the way – to 350.
If you want the streusel/crumb topping, which I recommend…then I would get that out of the way first. Just mix the ingredients into a bowl and set it aside. And a tip; this freezes great! I usually triple the batch and freeze what I don’t need into portions – then I have a handy crumble topping anytime I need it quick.
For the batter – get your dry ingredients into a smaller, separate bowl. Just dump them in. I don’t sift anything on this recipe, although with other baking projects, I’ll think about it.
Next, in a large mixing bowl, combine your wet ingredients. First beat the eggs & sugar until light and fluffy then add the oil and vanilla. Now, hand mix in the bananas and zucchini.
Add the dry ingredients to the wet and stir by hand. Mix gently, until everything is just combined. You’ll want chunks of this and that. At this point I divide my batter by scooping out 1/2 of it and putting into a separate bowl. I need a plain batter without chips or nuts because my hubs isn’t in love with extra stuff in the muffins. But I am! See the cute heart dish??
Now comes a bakery production line. I like to prep my pans in advance, then batter-up without too much fuss.
Here they are all snuggly in their pans with their blanket of streusel topping. Pop them into the oven – set the timer and get going with the mini-loaves.
These paper mini-loaves are one of my favorite things. They are adorable. The perfect size for gifts and bake really great.
Once the muffins are done, (check cooking times below), your loaves are ready to go in.
Pull the muffins out of the tins and place on wire rack. The loaves stay in their adorable containers.
And at this point, household members are starting to find their way into the kitchen…wondering what that glorious aroma is. This is your opportunity to ask them to do the laundry and the dishes. Might want to consider it.
Mile High Zucchini & Banana Muffins with Streusel Topping and Chocolate Chips
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 to 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 1/2 cups white sugar
- 3 eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla
- 2 cups grates zucchini
- 2 or 3 ripe bananas (or frozen, thawed)
- 1 cup chocolate chips
- 1/2 cup flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 4 to 6 tablespoons softened butter or margarine – possibly a smidge more depending on how moist you like the streusel.
- Preheat oven to 350 degrees.
- Combine streusel ingredients into medium sized bowl and mix until thoroughly combined. Set aside.
- Combine dry ingredients into a medium bowl. Set aside.
- In a large mixing bowl, crack eggs and add sugar. Beat until light and fluffy. Add oil and vanilla & mix. Then add zucchini and banana and mix until combined.
- To the large bowl of wet ingredients, add the dry mix and hand stir until just combined. Batter will be lumpy. Pull off a portion of plain batter if you like. Add nuts and chips.
- Spoon into muffin tins lined with paper cups or sprayed with nonstick cooking spray. Fill 2/3 full and top with streusel mixture.
- Bake in 350 oven keeping your eye on it. Mini muffins cook approx 10 to 12 minutes, regular muffins 18 minutes, mini loaves closer to 25 minutes. They are done when puffy, golden brown and a knife or toothpick comes out clean.