Zucchini Banana muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 153.4
- Total Fat: 4.4 g
- Cholesterol: 17.9 mg
- Sodium: 168.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
View full nutritional breakdown of Zucchini Banana muffins calories by ingredient
Introduction
Moist and nutritious these good for you muffins add a veggie kick to your breakfast bread. Moist and nutritious these good for you muffins add a veggie kick to your breakfast bread.Number of Servings: 24
Ingredients
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1 medium zucchini grated
2 medium bananas - mashed
2 eggs - beaten
1 stick margarine - melted then cooled
3/4 cup of 1% milk
1 Tablespoon vanilla extract
3 cups unbleached white flour
1 cup granulated sugar
2 Tablespoons baking powder
3/4 cup craisins
Directions
Pre-heat oven to 400 degrees Fahrenheit and line 24 regular sized muffin tins with liners or spray with non-stick spray.
Combine flour, sugar, baking soda and craisins in a bowl. Mix well to distribute baking soda throughout.
In a separate bowl combine the grated zucchini, mashed bananas, beaten eggs, vanilla, cooled melted butter and milk. Mix together then add dry ingredients in thirds. Mix until all dry ingredients are just moistened. Do not overmix.
Using an icecream scoop - fill 24 muffin tins with muffin mixture and bake at 400 degrees for 18-22 minutes or until tops are lightly browned.
Cool muffins on a cooling rack and store refrigerated for up to a week.
Number of Servings: 24
Recipe submitted by SparkPeople user CSCHMIDT12.
Combine flour, sugar, baking soda and craisins in a bowl. Mix well to distribute baking soda throughout.
In a separate bowl combine the grated zucchini, mashed bananas, beaten eggs, vanilla, cooled melted butter and milk. Mix together then add dry ingredients in thirds. Mix until all dry ingredients are just moistened. Do not overmix.
Using an icecream scoop - fill 24 muffin tins with muffin mixture and bake at 400 degrees for 18-22 minutes or until tops are lightly browned.
Cool muffins on a cooling rack and store refrigerated for up to a week.
Number of Servings: 24
Recipe submitted by SparkPeople user CSCHMIDT12.
Member Ratings For This Recipe
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