Whole Wheat Zucchini Banana Muffins (Vegan)
- Number of Servings: 24
Ingredients
2 1/2 Tbsp ground flax seed mixed with 1/2 cup + 1 Tbsp water3 1/2 cups shredded zucchini (about 2 medium zucchini)3 bananas, mashed1 Tbsp vanilla1 cup sugar2 cups unbleached white flour2 cups whole wheat flour1/2 cup wheat germ1 tsp salt1 1/2 tsp baking soda1 1/2 tsp baking powder1 1/2 tsp ground cloves or nutmeg2 Tbsp cinnamon
Preheat oven to 350 degrees. Lightly grease two loaf pans or two muffin tins (24 muffins total) or use cupcake liners, set aside.
Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined.
Divide equally into loaf pans (or muffin tins).
Bake muffins for 15-20 minutes.
Bake bread for 35-45 minutes.
Use toothpick test for doneness.
These will freeze well.
Makes 2 loaves or 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user VEGGIECHICK74.
Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined.
Divide equally into loaf pans (or muffin tins).
Bake muffins for 15-20 minutes.
Bake bread for 35-45 minutes.
Use toothpick test for doneness.
These will freeze well.
Makes 2 loaves or 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user VEGGIECHICK74.
Nutritional Info Amount Per Serving
- Calories: 140.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 178.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
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