Chocolate Banana and Zuchinni Muffin
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 61.2
- Total Fat: 0.7 g
- Cholesterol: 0.3 mg
- Sodium: 382.5 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.5 g
- Protein: 2.5 g
View full nutritional breakdown of Chocolate Banana and Zuchinni Muffin calories by ingredient
Introduction
Got this recipe from someone on here (Chocolate Banana Muffin) but made a few changes. Since I don't always want to have a banana flavoured chocolate muffin, I made the recipe with 1/2 the amount and substituted the other 1/2 with grated zuchinni.This recipe is a double batch recipe and makes 48 muffins when filled with 3 tbsp of batter. Got this recipe from someone on here (Chocolate Banana Muffin) but made a few changes. Since I don't always want to have a banana flavoured chocolate muffin, I made the recipe with 1/2 the amount and substituted the other 1/2 with grated zuchinni.
This recipe is a double batch recipe and makes 48 muffins when filled with 3 tbsp of batter.
Number of Servings: 48
Ingredients
-
2 1/2 cups whole wheat flour
1 cup white flour
1 1/2 cups cocoa powder (be sure to sift if its lumpy)
2 1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 cups splenda
1 cup mashed banana (2 whole bananas)
1 cups grated zuchinni (skin on)
1 cup Naturegg Simply egg whites
2 cups strong coffee (I use instant)
2 cups skim milk
2 tsp vanilla
1/2 cup Benefiber
Directions
Preheat oven to 300F.
Spray muffin liners with non stick spray.
Sift together cocoa, flours, baking powder, baking soda and salt.
Puree the banana and eggs, add the zuchinni.
Add to the dry ingredients along with the coffee, milk, vanilla.
Stir until combined.
Fill muffin tins with 3 tbsp of batter each.
Bake for 15-20 minutes.
Muffins are done when you push on the top and it springs back at you.
Cool for twenty minutes.
Makes 48 muffins.
Number of Servings: 48
Recipe submitted by SparkPeople user SEDINGA.
Spray muffin liners with non stick spray.
Sift together cocoa, flours, baking powder, baking soda and salt.
Puree the banana and eggs, add the zuchinni.
Add to the dry ingredients along with the coffee, milk, vanilla.
Stir until combined.
Fill muffin tins with 3 tbsp of batter each.
Bake for 15-20 minutes.
Muffins are done when you push on the top and it springs back at you.
Cool for twenty minutes.
Makes 48 muffins.
Number of Servings: 48
Recipe submitted by SparkPeople user SEDINGA.