Zucchini and Banana Muffins
- Number of Servings: 12
Ingredients
.375 cup egg substitute.5 cup unsweetened applesauce1 cup whole wheat flour1 tsp. baking soda1/8 tsp. baking powder1 c. sugar1/2 tbsp. vanilla3/4 c. shredded zucchini1/2 banana, mashed1/2 tbsp. cinnamon1/2 tsp. salt
Combine eggs, sugar, applesauce and vanilla. Beat until mixture is thick.
Mix together flour, cinnamon, baking soda, salt, and baking powder. Add to wet mixture. Fold in zucchini and banana.
Spray a muffin tin with cooking spray. Evenly distribute batter into muffin cups. Bake at 350 degrees for 35-40 minutes, until it passes "toothpick test." Let sit in tins for 10 minutes to cool, and then put on a wire cooling rack.
Makes 11 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JKAPLAN86.
Mix together flour, cinnamon, baking soda, salt, and baking powder. Add to wet mixture. Fold in zucchini and banana.
Spray a muffin tin with cooking spray. Evenly distribute batter into muffin cups. Bake at 350 degrees for 35-40 minutes, until it passes "toothpick test." Let sit in tins for 10 minutes to cool, and then put on a wire cooling rack.
Makes 11 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user JKAPLAN86.
Nutritional Info Amount Per Serving
- Calories: 79.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 126.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.9 g
- Protein: 2.2 g