I love my Pampered Chef mini muffin tin. It makes the cutest little muffins for all those tiny fingered friends. It's a been a few months since I've made these, so I decided to whip up a quick batch this morning. Our daughter loves helping in the kitchen; especially when it comes to sampling the end product.
The original recipe calls for nuts and chocolate chips. I was out of chocolate chips so these are just zucchini and banana muffins. (And unfortunately no nuts for our little one so those were left out as well.) I also only made half of the recipe which made about 20 mini muffins. If you want to make mini muffins, then fill your little greased cups and bake at 350 for 12 - 14 minutes or until cooked.
Here's the recipe that I found on the internet. Sorry I can't recall where I found it. It's eggless which also makes us happy since our daughter is allergic to eggs and peanuts.
Banana Chocolate Chip Zucchini Bread
Ingredients:
Part 1:
1 1/2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
Part 2:
1 cup zucchini, peeled and grated (about 1 medium)
1/2 cup chocolate chips
1/2 cup pecans, chopped
Part 3:
1/2 cup canola oil
3/4 cup sugar
2 medium bananas, mashed
1 tsp vanilla
Directions:
1. Preheat oven to 350.
2. Combine ingredients in part 1. Add ingredients from part 2 to this.
3. Combine ingredients in part 3 in a blender or cream with a mixer. Add this to your dry mixture and mix well.
4. Pour into a greased bread loaf pan. Bake at 350 for 40-45 minutes or until a knife in the center comes out clean.
5. Cool in a pan for 30 minutes. Cool on a wire rack without a pan for 30 minutes. Slice and eat.
6. See comments above to make mini muffins instead of bread.
