Chocolate Chip Banana & Zucchini Muffins
Author: NutritionTwins.com
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- 1 cup shredded zucchini
- 1 ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 2 medium ripe bananas
- 2 tbsp honey
- 1 tsp vanilla
- 2 eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than other eggs.)
- ⅓ cup unsweetened applesauce
- ½ cup nonfat plain Greek yogurt
- ½ cup chocolate chips
- Preheat oven to 375 degrees Fahrenheit.
- Place cupcake liners in 12-muffin tin and lightly spray the inside of each liner with cooking oil.
- Shred the zucchini in a food processor. Using a paper towel, squeeze the shredded zucchini to remove excess water.
- Combine flour, baking powder, salt, and cinnamon in a medium bowl and set aside.
- Mix together mashed banana, honey, vanilla, and eggs. Then, add in zucchini, applesauce, and yogurt.
- Add the dry ingredients into the mixture slowly. Be sure to avoid over mixing… this will help produce moist muffins!
- Fold in the chocolate chips.
- Spoon out evenly into muffins cups.
- Bake for 20-25 minutes or until the middle of the muffins are cooked through. Enjoy!
Serving size: 1 muffin Calories: 155 Fat: 3 g Carbohydrates: 26 g Sugar: 12 g Sodium: 218 mg Fiber: 3 g Protein: 5 g Cholesterol: 31 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/chocolate-chip-banana-zucchini-muffins/
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