Zucchini-banana Muffins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 0.5 g
  • Cholesterol: 14.2 mg
  • Sodium: 93.8 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Zucchini-banana Muffins calories by ingredient


Introduction

This is a recipe makeover reducing sugar and fat. The salt could be left out if low sodium is needed. I replaced the oil with mashed banana and they are so moist. I reduced the sugar from 1 cup to 3/4 cup, but you could reduce it even more if you wanted or replace with Splenda. This is a recipe makeover reducing sugar and fat. The salt could be left out if low sodium is needed. I replaced the oil with mashed banana and they are so moist. I reduced the sugar from 1 cup to 3/4 cup, but you could reduce it even more if you wanted or replace with Splenda.
Number of Servings: 15

Ingredients

    1 1/2 cup white flour
    1 tsp. ground cinnamon
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/4 tsp. baking powder
    1/4 tsp. ground nutmeg
    3/4 cup sugar
    1 cup shredded unpeeled zucchini
    1/2 cup mashed banana

Directions

Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl combine, sugar, zucchini, banana, and egg. Mix well and add flour mixture. Stir just until combined. Divide into greased (I use Pam) muffin tin or use cupcake papers. Bake at 400 degrees for 15-18 minutes. Makes 15 muffins.

Number of Servings: 15

Recipe submitted by SparkPeople user JENNIFEREWELL.