I can’t decide at which point a muffin becomes a cupcake. Lots of times someone will call it a muffin, but really that’s just an excuse to not feel bad while eating a ‘muffin’ topped with delicious frosting. Like those GIANT ‘muffins’ from Costco, that are the size of a small cake. Seriosuly. Somehow calling it a muffin feels healthier and we can justify eating a ‘muffin’ for breakfast at 9 am. Not that I’ve done that or anything… (PS. warmed up chocolate costco muffins = dessert)
So these are muffins or cupcakes, whatever you need to tell yourself so you can eat them. And you should, cause they’re good. Damn good.
I made these this week to send along with Adam and my brother (they work together, in case you didn’t know. They’re cool like that.) They went to the Island for a few days to do some work so I thought, being the good sister & girlfriend that I am that I would make something for them to bring along. Actually, I just wanted an excuse to use the large zucchini and browned bananas in my house and make this recipe again.
Zucchini and banana are the perfect combination. Growing up I would wait impatiently for my Nonna to bake zucchini bread. I wonder now how popular this kind of dessert was among my non-Italian friends. It was a staple growing up, along with nutella on French bread. Or nutella straight out of the bottle with a spoon, after sneaking it from the ktichen cupboard. My Nonna’s zucchini bread was always perfectly baked and moist. I love zucchini in all forms, but baked into a loaf or muffins (cupcakes?) is always a treat.
I made this recipe as a bundt cake last year and remembered how good it was. I was given the thumbs up by Adam and the boys, so if grown journeymen say it’s good, it’s gotta be true.
I am FINALLY finished summer classes. And what a long summer it has been. Although, the weather has been less than stellar here in Vancouver. It’s finally starting to look and feel like summer, just in time for the fall. I get two and half weeks off before classes start again! Adam and I are heading to the states this weekend, near Seattle. And next week were going to Sin City! VEGAS baby. Third time, cannot wait!!!
— These can be made without the icing and they are just as delicious!! —
Zucchini & Banana Muffins with Cream Cheese Frosting (let’s be serious, they’re totally cupcakes)
Makes about 20
- 3 large eggs
- 1 cup vegetable oil
- 1 cup organic raw cane sugar ( can use regular)
- 2 cups whole wheat flour
- 1/4 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 2 tsp. vanilla extract
- 1 1/2 cups raw zucchini, grated
- 1 cup mashed ripe bananas (about 2 large)
Cream Cheese Frosting
1/4 cup butter
1/2 cup cream cheese
2-3 cups icing sugar (depending on consistency)
1. Preheat Oven to 350 degrees.
2. Grate zucchini and set aside. Mash bananas and set aside.
3. In a large bowl, beat eggs, oil, and sugar.
4. Slowly add flour, baking powder, baking soda, cinnamon, & vanilla extract. Thoroughly combine.
5. Add zucchini and bananas until well blended.
6. Pour 1/4 cup into lined muffin tins, about 3/4 full and bake for 20 minutes, or until toothpick inserted into the middle comes out clean.
Cool for 10 minutes in pans on wire rack. Remove from pan and cool completely.
To make frosting:
In mixer, cream butter and cream cheese together. Slowly add icing sugar until you reach the right consistency.
You can use a spoon or knife, or small metal spatula to frost the tops, or use a piping bag with round tip.
*Optional* You can top it with a banana chip if you like =)
I just love the flecks of zucchini and banana. Yum.