Banana Nut Zucchini Muffins
Serves about 16. Adapted from Taste of Home.
Prep time: 15 minutes
Cook time: 22 – 28 minutes
Total time: 40 minutes
Ingredients:
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup brown sugar
- 1/4 cup honey
- 1 large egg, room temperature
- 1 cup mashed bananas
- 1/4 cup canola oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chopped almonds
Directions:
- Preheat oven to 375 degrees F. Line one large muffin pan or two smaller ones with paper liners and set aside.
- In a large bowl, whisk the flours, cinnamon, baking soda and baking powder together. Make a well in the center.
- In another bowl, beat the sugar, honey, egg, bananas, oil, applesauce and vanilla extract together until smooth. Pour the banana mixture into the flour mixture and stir, by hand, until fully incorporated.
- Carefully mix in the zucchini and chopped almonds.
- Fill each muffin liner 3/4 the way full with batter.
- Bake for about 18 – 22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Nutritional information per muffin:
Calories: 169
Fat: 5.6 grams
Carbohydrates: 27 grams
Fiber: >1 gram
Protein: 2.6 grams
Weight Watchers Points: 4