Ingredients:
1 ½ cups unbleached white flour
1 ½ cups whole wheat flour
1/3 cup sugar
½ cup Crisco canola oil
2-3 ripe bananas –mashed-if you use very ripe bananas, you can cut down on the sugar by at least ¼ cup or more
¼ -1/2 cup yogurt (depending on amount of banana-if 2 bananas-1/2 cup, if 3 bananas 1/4 cup)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp vanilla
3 eggs
2-3 cups grated zucchini
Method:
Mix all dry ingredients. In larger bowl, mix wet ingredients. Then fold dry and wet together
Blend filling ingredients together (optional)
Place cupcake liners in cupcake pan. Fill each cupcake holder about ½ way.
If cupcakes or mini muffins, bake at 300 F on convection for 15-20 minutes.