Zucchini Banana muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 medium zucchini grated2 medium bananas - mashed2 eggs - beaten1 stick margarine - melted then cooled3/4 cup of 1% milk1 Tablespoon vanilla extract3 cups unbleached white flour1 cup granulated sugar2 Tablespoons baking powder3/4 cup craisins
Pre-heat oven to 400 degrees Fahrenheit and line 24 regular sized muffin tins with liners or spray with non-stick spray.
Combine flour, sugar, baking soda and craisins in a bowl. Mix well to distribute baking soda throughout.
In a separate bowl combine the grated zucchini, mashed bananas, beaten eggs, vanilla, cooled melted butter and milk. Mix together then add dry ingredients in thirds. Mix until all dry ingredients are just moistened. Do not overmix.
Using an icecream scoop - fill 24 muffin tins with muffin mixture and bake at 400 degrees for 18-22 minutes or until tops are lightly browned.
Cool muffins on a cooling rack and store refrigerated for up to a week.
Number of Servings: 24
Recipe submitted by SparkPeople user CSCHMIDT12.
Combine flour, sugar, baking soda and craisins in a bowl. Mix well to distribute baking soda throughout.
In a separate bowl combine the grated zucchini, mashed bananas, beaten eggs, vanilla, cooled melted butter and milk. Mix together then add dry ingredients in thirds. Mix until all dry ingredients are just moistened. Do not overmix.
Using an icecream scoop - fill 24 muffin tins with muffin mixture and bake at 400 degrees for 18-22 minutes or until tops are lightly browned.
Cool muffins on a cooling rack and store refrigerated for up to a week.
Number of Servings: 24
Recipe submitted by SparkPeople user CSCHMIDT12.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 4.4 g
- Cholesterol: 17.9 mg
- Sodium: 168.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
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