Banana Zucchini Bread Muffins

It's summer which means if you have neighbors or parents or anyone within a 100 mile radius that has a garden, you have at least 3 zucchinis in your house right now.

Here's something you can do with them and the overly ripe bananas that no one wants to eat.

Banana Zucchini Bread Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 bananas, mashed
• grated zucchini, about the same amount as 1 banana, squeeze out all water
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup vegetable oil 

Optional Crumb Topping

• 4 tablespoons sugar
• 4 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter

Crumb Topping instructions: Combine sugar, flour & cinnamon, cut in butter with a fork until crumbly.  Sprinkle over muffins before baking.
Muffin instructions:Preheat oven to 375.  Grease muffin pan or add paper muffin cups.

Combine flour, baking soda, baking powder, cinnamon and salt in large bowl.

In another bowl, combine bananas, zucchini, sugar, egg and oil.  Stir banana mixture into flour until just moistened.  Spoon mixture into prepared muffin cups.  Sprinkle crumb topping on top of muffins (if desired).

Bake 18-20 minutes or until toothpick inserted into the middle comes out clean.