Banana Zucchini Muffins
- SERVES
- 12
- SERVING SIZE
- 1 muffin
- COOK TIME
- 15 Min
One way to include more veggies into your diet is to stick them in everything, including your desserts! Our Banana Zucchini Muffins are moist, delicious, and much healthier than pre-packaged banana muffins, making them a better choice for a diabetic diet.
What You'll Need
- 1/4 cup (1/2 stick) margarine, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup mashed ripe bananas
- 1/4 cup lowfat buttermilk
- 1/2 teaspoon vanilla extract
- 1 1/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup shredded zucchini
- 1/4 cup sugar-free chocolate chips (optional)
What to Do
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, beat margarine and sugar until creamy. Add egg and beat until light and fluffy. Mix in bananas, buttermilk, and vanilla extract. Add flour, baking soda, and salt, and beat just until moistened. Stir in zucchini and chocolate chips, if desired.
- Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to a wire rack to finish cooling.
Notes
For more fun ways to use zucchini, check out our collection of 16 Yummy Recipes with Zucchini!
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 138
- Calories from Fat 41
- Total Fat 4.5g 7 %
- Saturated Fat 0.9g 5 %
- Trans Fat 0.7g 0 %
- Protein 2.5g 5 %
- Amount Per Serving % Daily Value *
- Cholesterol 16mg 5 %
- Sodium 198mg 8 %
- Total Carbohydrates 23g 8 %
- Dietary Fiber 1.0g 4 %
- Sugars 11g 0 %
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jthelander1231
Feb 04, 2016
I've never thought to put zucchini in a muffin before, but this looks great!
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