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Prep Time:10 minsAdditional Time:25 minsTotal Time:35 minsServings:12Yield:12 muffinsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:25 minsTotal Time:35 minsServings:12Yield:12 muffins
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:12
Servings:
12
Yield:12 muffins
Yield:
12 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhite whole-wheat flour1teaspoonground cinnamon¾teaspoonbaking soda½teaspoonsalt2large eggs⅔cupsugar¼cupavocado oil or canola oil1 ½teaspoonsvanilla extract1cupmashed ripe banana (about 2 medium)1cupshredded zucchini (about 1 medium)
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhite whole-wheat flour
1teaspoonground cinnamon
¾teaspoonbaking soda
½teaspoonsalt
2large eggs
⅔cupsugar
¼cupavocado oil or canola oil
1 ½teaspoonsvanilla extract
1cupmashed ripe banana (about 2 medium)
1cupshredded zucchini (about 1 medium)
DirectionsPreheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil and vanilla in a medium bowl. Stir in banana and zucchini until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Divide the batter between the muffin cups. Bake until the muffins are lightly golden and spring back when lightly touched, 15 to 18 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Cool slightly before serving.TipsTo make ahead: Store in an airtight container at room temperature for up to 2 days or wrap individually in plastic wrap and freeze for up to 1 month.Originally appeared: EatingWell.com, September 2020
Directions
Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil and vanilla in a medium bowl. Stir in banana and zucchini until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Divide the batter between the muffin cups. Bake until the muffins are lightly golden and spring back when lightly touched, 15 to 18 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Cool slightly before serving.TipsTo make ahead: Store in an airtight container at room temperature for up to 2 days or wrap individually in plastic wrap and freeze for up to 1 month.
Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil and vanilla in a medium bowl. Stir in banana and zucchini until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Divide the batter between the muffin cups. Bake until the muffins are lightly golden and spring back when lightly touched, 15 to 18 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Cool slightly before serving.
Tips
To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap individually in plastic wrap and freeze for up to 1 month.
Originally appeared: EatingWell.com, September 2020
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Nutrition Facts(per serving)157Calories6gFat24gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
