Zucchini banana bread muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 172.2
- Total Fat: 5.4 g
- Cholesterol: 34.7 mg
- Sodium: 219.7 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 3.0 g
- Protein: 5.0 g
View full nutritional breakdown of Zucchini banana bread muffins calories by ingredient
Introduction
Healthy (ish) muffins for breakfast or a snack. Great halved and toasted with a bit of cream cheese! Healthy (ish) muffins for breakfast or a snack. Great halved and toasted with a bit of cream cheese!Number of Servings: 16
Ingredients
-
3 c. white whole wheat flour
1t. ground cinnamon
1.5 t. baking soda
.5 t. baking powder
.5 t. salt
3 eggs
1 ripe banana, mashed
.5 c. honey
2 T. canola oil
1.5 t. vanilla extract
3 c. shredded zucchini
1/2 c. chopped walnuts
Directions
Preheat oven to 325.
Spray muffin tin with nonstick cooking spray, or use paper muffin cups
Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
Make a well in the middle of dry ingredients and add egg, banana, honey, oil, and vanilla.
Mix until just combined.
Fold in zucchini and walnuts.
Spoon into muffin tin, filling most of the way.
Bake 18-20 minutes.
Serving Size: makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user ADSOUTHWORTH1.
Spray muffin tin with nonstick cooking spray, or use paper muffin cups
Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
Make a well in the middle of dry ingredients and add egg, banana, honey, oil, and vanilla.
Mix until just combined.
Fold in zucchini and walnuts.
Spoon into muffin tin, filling most of the way.
Bake 18-20 minutes.
Serving Size: makes 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user ADSOUTHWORTH1.