Zucchini And Banana Muffins

• FOR THE MUFFINS:
• 1 cup Zucchini, Grated
• 1 cup Mashed Ripe Bananas
• 3 whole Eggs
• 1 cup Vegatable Oil
• 1 cup Sugar
• 2 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 2 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla
• FOR THE FROSTING:
• 1/4 cups Butter, Softened
• 1/2 cups Cream Cheese
• 3 cups Icing Sugar

1. 1. Preheat oven to 350 degrees F.
2. 2. Grate a zucchini and set aside. Mash bananas and set aside.
3. 3. In a large bowl, beat eggs, oil, and sugar.
4. 4. Slowly add flour, baking powder, baking soda, cinnamon, and vanilla extract. Thoroughly combine.
5. 5. Add zucchini and bananas until well blended.
6. 6. Pour 1/4 cup into lined muffin tins, about 3/4 full and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
7. Cool for 10 minutes in pans on a wire rack. Remove from pan and cool completely.
8. To make frosting:
9. In mixer, cream butter and cream cheese together. Slowly add icing sugar until you reach the right consistency.
10. You can use a spoon or knife, or a small metal spatula to frost the tops of the cooled muffins, or use a piping bag with round tip.

muffins, zucchini, bananas, eggs, vegatable oil, sugar, whole wheat flour, baking soda, ubc, ground cinnamon, vanilla, frosting, ubc, cream cheese, icing sugar

Taken from tastykitchen.com/recipes/breads/zucchini-and-banana-muffins/ (may not work)