Zuchinni Banana Muffins

I baked this afternoon. Like I used to days prior.

When I bit into a warm soft little buttered bundle of muffin, tears almost came. Sounds silly, but a home made muffin means home, it reminds me of my sister, reminds me of my home making days.... :(

I hope, by God's grace, and in His perfect timing, i'll someday have a husband to bake for

prep:

15

cook:

30 min cupcake

50 min loaf

total:

45ish

• 
  
• 
  
• 3 eggs
• 3/4 cup vegetable oil
• 2/3 cup packed brown sugar
• 1 cup white sugar
• 1 cup grated zucchini*
• 2 bananas, mashed
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour desired pan ( cupcake/loaf)
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

* I added 2 c. zuchinni :D