Banana Chocolate Chip Zucchini Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 36
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups brown sugar
- 2 cups whole wheat flour
- 2 tsp baking soda
- 2 tsp vanilla
- 5 large eggs
- 1 cup unsweetened applesauce
- 3 tsp cinnamon
- 3 overripe bananas ((i put mine in the freezer and l
- 2 1/2 cups shredded zucchini
- 1/2 cup canola oil (or oil of choice)
- 1 1/2 cups chocolate chips (optional)
- Carbohydrate 33.8672545144117 g
- Cholesterol 85.9546296294455 mg
- Fat 13.9462679314752 g
- Fiber 1.6966634882609 g
- Protein 3.96832928466321 g
- Saturated Fat 8.20003442766298 g
- Serving Size 1 1 muffin (83g)
- Sodium 189.921395481589 mg
- Sugar 32.1705910261508 g
- Trans Fat 1.10986487139994 g
- Calories 267 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 325 degrees F (you can do 350 if using light colored pans) and line 3 12-cup muffin pans with paper liners." }, { "@type": "HowToStep", "text": "In a large bowl, mash bananas with a whisk. Add zucchini, vanilla, eggs, brown sugar, applesauce and oil and whisk well to combine." }, { "@type": "HowToStep", "text": "Add flours, salt, baking powder, baking soda and cinnamon all at once and whisk until just combined (you want them evenly distributed, but don't overmix). Stir in chocolate chips if desired." }, { "@type": "HowToStep", "text": "Spoon batter into paper liners and bake at 325 for 20-22 minutes, until a toothpick comes out clean." }, { "@type": "HowToStep", "text": "Let rest 10 minutes before removing from the pan to cool completely." } ]
