Banana Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 4.5 g
  • Cholesterol: 0.8 mg
  • Sodium: 229.5 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Banana Zucchini Muffins calories by ingredient
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With chocolate chips, walnuts & raisins!! With chocolate chips, walnuts & raisins!!
Number of Servings: 14


    2-3 very ripe bananas
    1 C zucchini, shredded
    1/2 C Splenda
    1/4 C sugar
    1/3 C egg substitute (or 1 egg, beaten)
    1 C All-purpose flour
    1 C whole wheat flour
    1 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. salt
    1 tsp. cinnamon
    2 Tbsp. light butter, melted
    1/4 C walnuts- optional (recipe called for 1/2 C)
    1/4 C golden raisins- optional
    1/2 C chocolate chips- optional


You can easily substitute the "unhealthy" ingeredients (all A/P flour, sugar, egg, butter).


1. Preheat oven to 350. In a medium bowl, mash the bananas with a potato masher. Add shredded zucchini, sugar & egg. Mix well.
2. In another bowl, mix flour, baking powder, baking soda, salt & cinnamon. Gradually add the dry mix to the wet mix, stirring until well combined.
3. Stir in melted butter. Then add the nuts, chocolate chips, raisins. Pour about 1/4 - 1/3 cup of batter into greased muffin tins.
4. Bake for 15-20 minutes until toothpick comes mostly clean. Let them cool in the pans for 10 minutes, then remove & put on a wire rack to finish cooling.

Serving Size: 14 muffins (or 1 loaf of bread)

Number of Servings: 14

Recipe submitted by SparkPeople user YANKEE1AOPI.

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