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Roasted-Banana Zucchini Muffins
by August-20-2015
Ingredients
  • 2 ripe bananas
  • 1 cup shredded zucchini, about 1 medium/small zucchini
  • 1/4 cup sour cream
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 Cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp. cinnamon
  • 1/4 tsp. each of ground cloves, nutmeg, and ginger (or 1 tsp. of pumpkin pie spice)
Instructions
Preheat your oven to 425 degrees. Butter a baking sheet and slice your bananas length-wise and place them on the baking sheet. Roast in the oven for 8-10 minutes, until bubbly and fragrant. Remove and allow to cool on the baking sheet. Set aside.Lower the oven to 350 degrees. In a small bowl, combine the sour cream, baking soda and salt. Mix and set aside.In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar until fluffy.Add the roasted bananas, include as much of the syrupy juice from the baking sheet as you can. Mix until well combined.Whip in the eggs and vanilla, until smooth.Add the sour cream mixture and combine. The sour cream mixture will have puffed up a little from the reaction between the baking soda, salt and cream.Stir in the zucchini. Finally, mix in the flour and spices until you have an even batter. Distribute the batter evenly among a lined 12-cup cupcake pan. I use two cupcake liners per cup because I feel like it prevents the bottoms of the muffins from browning too quickly. If you are topping with crumble, put the topping on now.Bake for 20-25 minutes until golden brown (add five minutes or so if you are baking jumbo muffins, a toothpick should come out clean).
Details
Prep time: Cook time: Total time: Yield: 12 Standard Muffins or 6 Jumbo