BANANA CHOCOLATE CHIP ZUCCHINI MUFFINS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3 overripe bananas (I put mine in the freezer and let them thaw before using)2½ cups shredded zucchini2 tsp vanilla5 large eggs1½ cups brown sugar1 cup unsweetened applesauce½ cup canola oil (or oil of choice)2 cups all-purpose flour2 cups whole wheat flour½ tsp salt1 tsp baking powder2 tsp baking soda3 tsp cinnamon1½ cups chocolate chips (optional) not included with nutritional values
Preheat oven to 325 degrees F (you can do 350 if using light colored pans) and line 3 -12-cup muffin pans with paper liners.
In a large bowl, mash bananas with a whisk. Add zucchini, vanilla, eggs, brown sugar, applesauce and oil and whisk well to combine.
Add flours, salt, baking powder, baking soda and cinnamon all at once and whisk until just combined (you want them evenly distributed, but don't over-mix). Stir in chocolate chips if desired.
Spoon batter into paper liners and bake at 325 for 20-22 minutes, until a toothpick comes out clean.
Let rest 10 minutes before removing from the pan to cool completely.
Serving Size: 36 mffins
Number of Servings: 36
Recipe submitted by SparkPeople user BACKPROBLEM.
In a large bowl, mash bananas with a whisk. Add zucchini, vanilla, eggs, brown sugar, applesauce and oil and whisk well to combine.
Add flours, salt, baking powder, baking soda and cinnamon all at once and whisk until just combined (you want them evenly distributed, but don't over-mix). Stir in chocolate chips if desired.
Spoon batter into paper liners and bake at 325 for 20-22 minutes, until a toothpick comes out clean.
Let rest 10 minutes before removing from the pan to cool completely.
Serving Size: 36 mffins
Number of Servings: 36
Recipe submitted by SparkPeople user BACKPROBLEM.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 4.0 g
- Cholesterol: 33.7 mg
- Sodium: 129.4 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.7 g
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