Zucchini Carrot Banana Chip Muffins (Gluten Free, Sugar Free and Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 banana (preferably over-ripe)1 1/2 C zucchini, grated1 C carrot, peeled and grated2/3 C sweetener (maple syrup, honey, stevia equivalent)1/3 C oil (or applesauce)1 1/2 C flour (I used BRM All-purpose GF)1/2 T baking powder1/2 T baking soda1 t cinnamon1/2 t nutmeg1 t vanilla extractpinch of salt1/4 C nuts, chopped (optional)1/2 C chocolate chips (optional)
Preheat oven to 350. Grease muffin tin.
Mash banana in a large bowl. Whisk in sweetener, oil, vanilla, carrot, and zucchini.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add in nuts and chocolate chips if desired.
Add flour mixture to banana mixture and fully incorporate.
Bake for 18-25 minutes or until toothpick comes out clean!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ANYAFLORIS.
Mash banana in a large bowl. Whisk in sweetener, oil, vanilla, carrot, and zucchini.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add in nuts and chocolate chips if desired.
Add flour mixture to banana mixture and fully incorporate.
Bake for 18-25 minutes or until toothpick comes out clean!
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ANYAFLORIS.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 299.3 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 3.6 g
- Protein: 2.8 g
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