Banana Zucchini Chia seed muffins
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Preheat oven to 350 degrees.
Lightly spray muffin tins with cooking spray.
Combine all the dry ingredients in a large bowl and whisk together.
Next, add the remaining ingredients to the mixture and stir to combine. Be sure not to over-mix, you still want the batter slightly lumpy.
Pour the batter into the muffin tins (to the top, almond flour does not rise like normal flour) and bake for 15-35 min, or until a toothpick comes out almost clean. Be sure not to overcook.
Serving Size: makes 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user BRMALLORY1986.
1 3/4 c. almond flour 1/4 c. chia seeds 1/2 c. packed splenda blend brown sugar 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 c. coarsely grated zucchini (about one large zucchini) 1 1/2 c. bananas mashed, leave lumps (about 3 bananas, the riper the better) 1 egg 1/4 c. vanilla carbmaster milk (kroger brand or you can use plain calorie countdown milk) 8 oz unsweetened applesauce (2 lunch to-go cups)
Preheat oven to 350 degrees.
Lightly spray muffin tins with cooking spray.
Combine all the dry ingredients in a large bowl and whisk together.
Next, add the remaining ingredients to the mixture and stir to combine. Be sure not to over-mix, you still want the batter slightly lumpy.
Pour the batter into the muffin tins (to the top, almond flour does not rise like normal flour) and bake for 15-35 min, or until a toothpick comes out almost clean. Be sure not to overcook.
Serving Size: makes 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user BRMALLORY1986.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 7.5 g
- Cholesterol: 12.5 mg
- Sodium: 289.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.0 g
- Protein: 4.1 g
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