BANANA ZUCCHINI MUFFINS

Banana Zucchini Muffins image

This is my healthy twist on recipe #39997, originally posted by JellyBeans. I hoped with a little tweaking here and there I could make it even healthier than it already was. I really enjoy these after they cool.

Provided by mumoftwo

Categories Quick Breads

Time 45m

Yield 18 muffins

Number Of Ingredients 10

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Ingredients

1 cup zucchini, grated (I leave the skins on and use the food processor)
1 1/2 cups bananas, mashed (about 3 bananas, I leave it a little lumpy)
1 egg
1/2 cup unsweetened applesauce
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups whole wheat flour
1 cup quick-cooking oatmeal
1/2 cup walnuts, chopped
1/2 teaspoon salt

Steps:

Oven at 350°F.
Spray muffin tin with non-stick cooking spray.
Mix banana and zucchini. Add egg and applesauce. Combine well.
In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
Add dry ingredients to wet ingredients, stirring until just combined.
Bake 25-30 minutes, or until a toothpick comes out clean.
Let rest for 5 minutes, and then cool on rack.

Nutrition Facts : Calories 91.6, Fat 3, SaturatedFat 0.4, Cholesterol 10.3, Sodium 205, Carbohydrate 14.6, Fiber 2.2, Sugar 2.5, Protein 3

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