Whole wheat and tapioca flour muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 ripped bananas1 medium zucchini(About) 1 cup whole wheat flour(About) 1 cup tapioca flour1 tbsp cinnamon1 tbsp stevia ( or sweetener of your choice) 1 tbsp vanilla extract1/2 tsp baking soda1/2 tsp baking powderOptionalOne small apple1/4 cup crushed almonds
Preheat oven to 325
Place bananas in a medium sized bowl and mash.
Grate medium zucchini. Squeeze out extra moisture from zucchini & add zucchini to bowl. Add vanilla. If adding berries, nuts or other fruits, do so now. I peeled and diced an apple and crushed almonds to add to the mix. Finally, mix all dry ingredients into bowl. Mix well.
Spray a muffin tin and add mix. Bake for about 40 minutes or until toothpick comes out clean. Great for a satisfying snack or breakfast.
Serving Size: Makes 12 regular sized muffins
Place bananas in a medium sized bowl and mash.
Grate medium zucchini. Squeeze out extra moisture from zucchini & add zucchini to bowl. Add vanilla. If adding berries, nuts or other fruits, do so now. I peeled and diced an apple and crushed almonds to add to the mix. Finally, mix all dry ingredients into bowl. Mix well.
Spray a muffin tin and add mix. Bake for about 40 minutes or until toothpick comes out clean. Great for a satisfying snack or breakfast.
Serving Size: Makes 12 regular sized muffins
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 146.5 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.1 g
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