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Ingredients
| vegetable oil: 1/4 cup |
| almond extract: 1 tsp |
| vanilla extract: 1 tsp |
| salt: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 1/2 tsp |
| baking powder: 1 1/2 tsp |
| ground cinnamon: 2 tsp |
| whole cloves: 1/2 tsp |
| ginger (minced): 1/2 tsp |
| Splenda: 1 1/2 cups |
| peaches: 4 |
| bananas: 2 |
| pecans: 1/4 cup |
| zucchini squash (grated): 1 1/2 cups (shredded) |
| soymilk: 1/2 cup |
Zucchini Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
48 serving(s)
Tags
- blend the peaches and bananas then mix everything well. cook 375 for 12-15 minutes in mini muffin pans --make sure they're sprayed w/ non-stick stuff. sprinkle a little cinnamon on top if you like after they are done.