These easy, lightened up Banana Zucchini Muffins are a moist, fluffy flavor mashup. If you love banana bread and zucchini bread, these are for you1
Yield: 12muffins
Ingredients
1largeegg
1cupmashed ripe banana, (about 2 large bananas worth)
⅓cupsugar
1teaspoonvanilla extract
5tablespoonslight butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
1cupshredded zucchini, (this is less than one medium zucchini’s worth)
1 ½cupsall purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
½teaspoonsalt
Instructions
Pre-heat the oven to 375 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
In a large mixing bowl, add the egg, mashed banana, sugar, and vanilla extract and stir together until well combined. Add the melted butter and stir together. Add the shredded zucchini and stir until combined.
In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per muffin: 4* (Points calculated using the recipe builder on weightwatchers.com)*5 Points each if following the diabetic planNutrition Information per (1 muffin) serving: 123 calories, 21 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 194 mg sodium (from myfitnesspal.com)Weight Watchers Points Plus: 3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)