Today I’m over at my friend Amber’s blog, Dessert Now, Dinner Later sharing these little guys below…
Mmmm…don’t they look good? Healthy Banana-Zucchini Mini Crumb Muffins. Perfect breakfast or snack. They use up those browning bananas on your counter plus have the added benefit of zucchini, yum! Bite sized and delicious with a little crumble topping. You know you want to make them!
For the full recipe, head over to Dessert Now, Dinner Later!
I love zucchini bread. These sound delicious!
Linda Whitehead Moore says
This sounds great. I was compelled to buy 5 pounds of over-ripe bananas and have frozen grated zucchini from the garden. I must try these.
Thanks for stopping by Tumbleweed Contessa and your nice comment on Ina Fridays tomato soup.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Tina @ Tina's Chic says
Anything mini is adorable! I’ve never tried this food combo but they look delicious and I want to try it now. 🙂
Tina at http://www.tinaschic.com
Pamela @ Brooklyn Farm Girl says
These muffins look great, I would love a few for breakfast! Love how moist and delicious they look too!
Kelly @ Life made Sweeter says
Love banana muffins and these sound great with the shredded zucchini 🙂 They look so moist and love that you used melted coconut oil too!
I love this! I love summer gardening but I have more zucchini than anyone family could eat in 10 lifetimes. So I’m always looking for ways to use it up. This is going in the recipe book and will make it every year when my zucchini abundance comes in. I made mine as regular size muffins and baked on convection bake 350 degrees for 25 minutes.
They are so tasty that I brought them to work and they were gone with in minutes!!