Whole Wheat Zucchini Banana Muffins (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 140.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 178.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
View full nutritional breakdown of Whole Wheat Zucchini Banana Muffins (Vegan) calories by ingredient
Number of Servings: 24
Ingredients
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2 1/2 Tbsp ground flax seed mixed with 1/2 cup + 1 Tbsp water
3 1/2 cups shredded zucchini (about 2 medium zucchini)
3 bananas, mashed
1 Tbsp vanilla
1 cup sugar
2 cups unbleached white flour
2 cups whole wheat flour
1/2 cup wheat germ
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp ground cloves or nutmeg
2 Tbsp cinnamon
Directions
Preheat oven to 350 degrees. Lightly grease two loaf pans or two muffin tins (24 muffins total) or use cupcake liners, set aside.
Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined.
Divide equally into loaf pans (or muffin tins).
Bake muffins for 15-20 minutes.
Bake bread for 35-45 minutes.
Use toothpick test for doneness.
These will freeze well.
Makes 2 loaves or 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user VEGGIECHICK74.
Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined.
Divide equally into loaf pans (or muffin tins).
Bake muffins for 15-20 minutes.
Bake bread for 35-45 minutes.
Use toothpick test for doneness.
These will freeze well.
Makes 2 loaves or 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user VEGGIECHICK74.
Member Ratings For This Recipe
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