Whole Wheat Zucchini and Banana Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,758.2
  • Total Fat: 61.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,196.8 mg
  • Total Carbs: 299.3 g
  • Dietary Fiber: 39.7 g
  • Protein: 35.1 g

View full nutritional breakdown of Whole Wheat Zucchini and Banana Muffins calories by ingredient
Submitted by:

Number of Servings: 1


    *Whole Wheat Flour, 2 cup (remove)
    Baking Powder, 2 tsp (remove)
    Cinnamon, ground, 2 tsp (remove)
    Salt, 1 dash (remove)
    *Musselman's Home Style Natural Unsweetened Apple Sauce, 0.5 cup (remove)
    *Extra Virgin Olive Oil, 4 tbsp (remove)
    Almond Breeze Almond Milk, Unsweetened Vanilla, 2 oz (remove)
    Banana, fresh, 1 medium (7" to 7-7/8" long) (remove)
    Honey, .25 cup (remove)
    Zucchini, 1 cup, sliced (remove)


1. Preheat oven to 350 degrees
2. In large mixing bowl combine all dry ingredients.
3. In a separate medium-sized bowl , whisk together the apple sauce, olive oil, milk, banana, and honey.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the Zucchini.
6. Fill lightly greased muffin cups, and bake for 15-20 minutes, or until the tops have browned.
7. Let the muffins cool to firm up.

Serving Size: makes 10 -12 muffins

Number of Servings: 1

Recipe submitted by SparkPeople user MOCHAMACKEY.

Rate This Recipe