Skinny Zucchini Banana Chocolate Chip Muffins {healthy, low-fat}
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup honey
- 2 egg whites
- 1 1/4 teaspoon baking powder
- 1 1/2 cups whole wheat pastry flour
- 2 small to medium ripe bananas mashed
- 1 teaspoon melted coconut oil
- 1 cup shredded zucchini (about 1 medium zucchini)
- 2 tablespoons unsweetened applesauce
- 1/3 cup nonfat plain greek yogurt (i used fage)
- 1/2 cup mini or regular chocolate chips (i like mini)
- Carbohydrate 14.1154959748609 g
- Cholesterol 20.6756944437541 mg
- Fat 8.02444694429042 g
- Fiber 1.91559580236793 g
- Protein 2.90756777721634 g
- Saturated Fat 4.9516143054608 g
- Serving Size 1 1 Serving (44g)
- Sodium 73.4983749820148 mg
- Sugar 12.199900172493 g
- Trans Fat 0.629348208323935 g
- Calories 135 calories
Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.Squeeze shredded zucchini of excess water with a paper towel! This is an important step.In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter -- we want moist muffins! Gently fold in 1/2 cup of chocolate chips.Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that's okay -- we're making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!-
