LOWFAT CARROT, BANANA, ZUCCHINI MUFFINS RECIPE - (4.5/5)

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Lowfat Carrot, Banana, Zucchini Muffins Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 16

1 tablespoon canola oil
2 large egg whites
1/2 cup light or dark brown sugar, packed
1 tablespoon pure maple syrup
1 very ripe banana
3/4 cup reduced fat sour cream
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 cups unpeeled zucchini, finely shredded
1/2 cup carrots, finely shredded

Steps:

  • Grease and flour 18 muffin cups or place liners in pan. Heat oven to 350°F. In a mixing bowl smash the banana with a fork. Mix with oil, egg whites, maple syrup, sour cream, applesauce, brown sugar, and vanilla extract. Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full; Bake for 25 minutes.

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