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
Banana Zucchini Muffins
Submitted by: GRAMECLMIntroduction
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
Tips
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
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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