Late summer means cool mornings, warm afternoons and perfect sleeping weather. While fall is still weeks away, I can’t help but start to sneak in pinches of cinnamon here and there. These muffins combine two of my favorite quick breads – banana and zucchini – into a moist, better-for-you breakfast or snack. Try them with a schmear of cream cheese, raspberry preserves or almond butter.
Zucchini-Banana Muffins with Cinnamon Streusel
Yield: 12 muffins
- 1/2 cup old-fashioned rolled oats
- 2 T. ground flax seed (or wheat germ)
- 2 T. brown sugar, packed
- 1/2 tsp. cinnamon
- Pinch nutmeg
- 2 T. butter, softened
- 2 ripe bananas, mashed
- 1 egg
- 2 T. honey
- 1.5 cups grated zucchini (about 1 large zucchini)
- 1/4 cup canola oil OR 4 T. unsalted butter, melted
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- Pinch of salt
- 1 1/2 cups whole wheat flour
- 1 tsp cinnamon
- Pinch nutmeg
- 1/2 tsp. pure vanilla extract
- Preheat oven to 350F. Line a muffin pan with 12 cups, set aside. Assemble the streusel. Mix together the oats, flax or wheat germ, brown sugar, cinnamon and nutmeg. With your fingers or a fork, blend in butter, forming small crumbs. Set aside.
- Grate the zucchini with a box grater or in the food processor. Place in a fine mesh strainer and press out some of the liquid. Measure out 1 1/2 cups and mix with the mashes bananas.
- In a medium bowl, beat egg and honey. Add the grated zucchini/banana mixture and oil or butter.
- In a large bowl, sift together the baking soda, baking powder, salt, flour, cinnamon and nutmeg. Make a well in the center and add the zucchini mixture, stirring gently just to combine (do not overmix).
- Divide batter between 12 muffin cups. Sprinkle a little streusel on top of each muffin. Bake for 25-30 minutes (rotating the pan once) until a toothpick inserted comes out clean. Cool.