Banana Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2-3 very ripe bananas1 C zucchini, shredded1/2 C Splenda1/4 C sugar1/3 C egg substitute (or 1 egg, beaten)1 C All-purpose flour1 C whole wheat flour1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon2 Tbsp. light butter, melted1/4 C walnuts- optional (recipe called for 1/2 C)1/4 C golden raisins- optional1/2 C chocolate chips- optional
1. Preheat oven to 350. In a medium bowl, mash the bananas with a potato masher. Add shredded zucchini, sugar & egg. Mix well.
2. In another bowl, mix flour, baking powder, baking soda, salt & cinnamon. Gradually add the dry mix to the wet mix, stirring until well combined.
3. Stir in melted butter. Then add the nuts, chocolate chips, raisins. Pour about 1/4 - 1/3 cup of batter into greased muffin tins.
4. Bake for 15-20 minutes until toothpick comes mostly clean. Let them cool in the pans for 10 minutes, then remove & put on a wire rack to finish cooling.
Serving Size: 14 muffins (or 1 loaf of bread)
Number of Servings: 14
Recipe submitted by SparkPeople user YANKEE1AOPI.
2. In another bowl, mix flour, baking powder, baking soda, salt & cinnamon. Gradually add the dry mix to the wet mix, stirring until well combined.
3. Stir in melted butter. Then add the nuts, chocolate chips, raisins. Pour about 1/4 - 1/3 cup of batter into greased muffin tins.
4. Bake for 15-20 minutes until toothpick comes mostly clean. Let them cool in the pans for 10 minutes, then remove & put on a wire rack to finish cooling.
Serving Size: 14 muffins (or 1 loaf of bread)
Number of Servings: 14
Recipe submitted by SparkPeople user YANKEE1AOPI.
Nutritional Info Amount Per Serving
- Calories: 161.5
- Total Fat: 4.5 g
- Cholesterol: 0.8 mg
- Sodium: 229.5 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.8 g
- Protein: 3.8 g
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