Zucchini Banana Nut Power Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat flour3/4 cup ground flax meal3/4 cup wheat bran2/3 cup stevia*1 tsp baking soda1 tsp baking powder2 tsp cinnamon1 cup unsweetened almond milk2 large egg whites or 1/4 cup liquid egg whites1 tsp vanilla1/2 cup unsweetened applesauce1/2 cup zucchini, shredded1/2 cup carrots, shredded1 medium banana, mashed1/4 cup walnuts, chopped (OPTIONAL)1/4 cup semi-sweet chocolate chips (OPTIONAL)*I use Stevia Extract in the Raw which you can use cup for cup instead of sugar. Feel free to substitue 2/3 cup unpacked light brown sugar.
1. Preheat oven to 350° F and grease muffin tin
2. Combine wheat bran and almond milk in a small bowl and let sit for 10 minutes
2. In a large bowl, mix egg whites, vanilla, applesauce, and banana.
3. Add bran mixture to wet ingredients and combine.
4. In a separate bowl, mix whole wheat flour, flax meal, steavia, baking soda, baking powder, and cinnamon.
5. Slowly add dry ingredients to wet ingredients, stirring until thoroughly combined.
6. Stir in zucchini, carrots, walnuts, and chocolate chips.
7. Bake for 15-20 minutes or until a toothpick can be inserted in the muffins and come out clean.
Serving Size: Makes 12 large muffins
2. Combine wheat bran and almond milk in a small bowl and let sit for 10 minutes
2. In a large bowl, mix egg whites, vanilla, applesauce, and banana.
3. Add bran mixture to wet ingredients and combine.
4. In a separate bowl, mix whole wheat flour, flax meal, steavia, baking soda, baking powder, and cinnamon.
5. Slowly add dry ingredients to wet ingredients, stirring until thoroughly combined.
6. Stir in zucchini, carrots, walnuts, and chocolate chips.
7. Bake for 15-20 minutes or until a toothpick can be inserted in the muffins and come out clean.
Serving Size: Makes 12 large muffins
Nutritional Info Amount Per Serving
- Calories: 136.1
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 270.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 6.0 g
- Protein: 4.8 g
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