This recipe is originally my Mom's recipe and I have adapted it so that it is good for school snacks. Easy to make and they freeze well. Robert and Eileen love these muffins.
Yield: 48 smaller muffins for school snacks
Temp: 350 degrees
1 cup butter - softened (leave it on the counter to warm up)
1 1/3 cup sugar
2 egg
1 medium sized zucchini - grated
4-5 bananas ( I always like to add more bananas - this is how you get a very moist banana muffin)
- 1 cup milk or cream
- 1 tsp. vanilla
- 3 cups white flour1 1/2 tsp. baking soda
OPTION: 1 cup chocolate chips (mini chocolate chips also work well) - these are NOT necessary but the kiddies really love these added
Cream the soft butter and sugar first in a stand mixer or by hand. When creamed (really soft) add the egg and cream again. The butter tends to cling to the mixing bowl....scrape well.
Add peeled bananas and grated zucchini and continue to mix well. Continue to scrape bowl.
Add milk and vanilla and continue to mix.
Add dry ingredients now and mix well. Scraping the bowl again to remove butter that is stuck to the bowl.
Pour into greased muffin tins and bake for approximately 18 minutes (12-14 for the mini muffins).
When baked remove from the oven and allow to cool for 3-4 minutes and then place onto a cooking rack. These muffins freeze very well for later use.