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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.0
  • Total Fat: 5.9 g
  • Cholesterol: 15.4 mg
  • Sodium: 260.6 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Banana Zucchini Muffins calories by ingredient
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Banana Zucchini Muffins



Introduction

Adapted from Food.com "Lunch Box Muffins"
I reduced the sugar, oil and added carrots, cinnamon, and dried cranberries.
Adapted from Food.com "Lunch Box Muffins"
I reduced the sugar, oil and added carrots, cinnamon, and dried cranberries.

Number of Servings: 12

Ingredients

    1 to 1 1/2 c shredded zucchini
    1/2 c. shredded carrots
    3 bananas mashed (about 1 1/2 c)
    1/3 c. brown sugar packed
    1 egg
    1 1/2 tsp baking soda
    1 1/2 tsp baking powder
    1 1/2 c. whole wheat flour
    1 tsp cinnamon
    1 c. quick cooking oatmeal
    1/4 c oil
    1/4 tsp salt (optional)
    1/2 c. dried cranberries or raisins


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Directions

mix bananas into zucchini.
Add sugar and egg
mix in oil
In a separate bowl combine dry ingredients and cranberries.
Spray muffin pans with Pam. makes 12 big muffins
bake 350 20-30 minutes or until toothpick comes clean
Let rest 2 -5 minutes and remove from pan to cooling racks






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