Canna-banana-zucchini micromuffins

Name: Canna-banana-zucchini micromuffins
Cuisine: American
Ingredients: 1 Cup all purpose flour; 1/4 Cup almond flour; 1/2 Cup sugar; 1/4 tsp baking powder; 1/4 baking soda; 1/2 tsp cinnamon; 1/4 tsp All Spice; 1 Cup or (2) mashed bananas; 1 egg; 1/3 Cup melted infused butter or oil; 1/4 sour cream; 1 tsp vanilla extract; 1 Cup shredded zucchini; 1 Cup chopped walnuts

Parker @cook_4096631

Sacramento

Canna-banana-zucchini micromuffins

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Ingredients

1 Cupall purpose flour
1/4 Cupalmond flour
1/2 Cupsugar
1/4 tspbaking powder
1/4baking soda
1/2 tspcinnamon
1/4 tspAll Spice
1 Cupor (2) mashed bananas
1egg
1/3 Cupmelted infused butter or oil
1/4sour cream
1 tspvanilla extract
1 Cupshredded zucchini
1 Cupchopped walnuts

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Steps

1

Preheat oven to 350. Lightly butter or spray pans/cups.
2

Shred zucchini and place on paper towel to absorb extra moisture
3

In bowl, combine all dry ingredients. Then add banana, egg, sour cream, and vanilla. Mix until there's just a few dry streakes.
4

Gently incorporate zucchini and walnuts into batter. Do not over mix.
5

Bake until golden and a toothpick comes out clean. (Standard cupcake sizes take approximately 15 minutes and micromuffins about 8)
6

Allow to cool before enjoying so your treat doesn't fall apart.