Zucchini, Banana, Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 eggs1/2 cup oil2/3 cup brown sugar1/4 cup sugar (can be omitted)2 tsp of vanilla extract3 cups of flour1/2 cup whole wheat flour3/4 cup ground flax seed1/4 cup oat bran2 tbsp cinnamon1 tsp baking soda1-1/5 tsp baking powder1/2 tsp salt (can be omitted)2 cups grated zucchini1/2 cup dried (unsweetened) cranberries2 ripe bananas, mashed
Preheat oven to 325 F. Prepare muffin tin and coat with "baking" spray.
In large mixing bowl, beat eggs until light and frothy. Add oil, sugars, and vanilla mix well. In separate bowl mix all dry ingredients together (flours, baking soda/powder, flax seed meal, oat bran, cinnamon & salt). Add dry mixture to the egg mixture and mix well. Add grated zucchini, mashed bananas and cranberries and stir well. Spoon mixture into muffin tins till 1/4" from the rim. Bake for 25 minutes. When toothpick inserted into center of muffin comes out clean muffins are done. Transfer to cooling rack and enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user MENGLAND227.
In large mixing bowl, beat eggs until light and frothy. Add oil, sugars, and vanilla mix well. In separate bowl mix all dry ingredients together (flours, baking soda/powder, flax seed meal, oat bran, cinnamon & salt). Add dry mixture to the egg mixture and mix well. Add grated zucchini, mashed bananas and cranberries and stir well. Spoon mixture into muffin tins till 1/4" from the rim. Bake for 25 minutes. When toothpick inserted into center of muffin comes out clean muffins are done. Transfer to cooling rack and enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user MENGLAND227.
Nutritional Info Amount Per Serving
- Calories: 237.7
- Total Fat: 8.9 g
- Cholesterol: 35.7 mg
- Sodium: 191.8 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
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