Banana Zucchini Muffins (healthier version)

Name: Banana Zucchini Muffins (healthier version) Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 43
Ingredients: 3 ripe bananas; 1 c. unpacked brown sugar; 1 c. Splenda; 3 1/2 c. flour; 2 t. baking soda; 1/2 t. baking powder; 1 t. salt; 2 eggs; 1/4 c. Kirkland Egg white; 1 c. coconut oil (in liquid form); 2 t. vanilla; 10 oz nonfat plain Greek Yogurt; 2 c. shredded zucchini; 2 c. chopped pecans; 1 1/2 c. unsweetened almond milk; 1 c. water

Minutes to Prepare: 15
Minutes to Cook: 23

Number of Servings: 43

Ingredients

3 ripe bananas1 c. unpacked brown sugar1 c. Splenda3 1/2 c. flour2 t. baking soda1/2 t. baking powder1 t. salt2 eggs1/4 c. Kirkland Egg white1 c. coconut oil (in liquid form)2 t. vanilla10 oz nonfat plain Greek Yogurt2 c. shredded zucchini2 c. chopped pecans1 1/2 c. unsweetened almond milk1 c. water

Directions

Put dry ingredients in large mixing bowl. Add all other ingredients in separate bowl and mix. Combine two bowls. Bake at 350 degrees for approximately 23 minutes.

Serving Size: makes 43 regular size muffins

Number of Servings: 43

Recipe submitted by SparkPeople user KARAYL.

Servings Per Recipe: 43

Nutritional Info Amount Per Serving

Calories: 148.3
Total Fat: 9.4 g
Cholesterol: 9.2 mg
Sodium: 135.3 mg
Total Carbs: 15.7 g
Dietary Fiber: 1.1 g
Protein: 2.8 g

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