Banana Carrot Zucchini Muffins

I love Banana Bread. I love Carrot Cake. I love Zucchini Bread. Combine the three and BAM!

You get the best muffin recipe EVER!

They are so moist, have the perfect crunch from the walnuts, and fruits and vegetables! Lately, I have been buying bananas just to wait for them to brown and make these muffins.

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BANANA CARROT ZUCCHINI MUFFINS

makes about 18 muffins

INGREDIENTS:

• 2 Bananas

• 2 Eggs

• 1 tsp Vanilla Extract

• 1/4 cup Oil or Applesauce

• 1/4 cup Greek Yogurt

• 1 1/4 cup All-Purpose Flour (I like to do half whole wheat flour)

• 1 cup Sugar

• 1 tsp Baking Soda

• 1/2 tsp Cinnamon

• 1/4 tsp Salt

• 1/4 tsp Nutmeg

• 1 1/2 cups Shredded Carrots

• 1 1/2 cups Shredded Zucchini

• 1/2 cup Walnuts (optional)

INSTRUCTIONS:

1. Preheat oven to 350°F and line a muffin tin with liners.

2. Mash bananas in a large bowl.

3. Add in egg, vanilla, oil, and greek yogurt and mix well.

4. Add the flour, sugar, soda, cinnamon, salt and nutmeg until well combined.

5. Fold in the shredded carrots, zucchini, and walnuts.

6. Pour batter into prepared muffin tin (topping with extra walnuts if desired) and bake for 18-20 minutes. Muffins are done when they are golden and a toothpick inserted comes out clean.

NOTES:

• Muffins can be put in the fridge for a week or freeze for several months.