Zucchini Banana Muffins
Makes 24 standard sized muffins
INGREDIENTS: 1 egg 2 egg whites 1/2 cup + 2 tbsp canola oil 2/3 cup packed brown sugar 3/4 cup + 1 tbsp granulated sugar 1 1/2 cups grated zucchini 2 bananas, mashed 2 tsp vanilla extract 1 cup wheat flour 2.5 cups all-purpose flour 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 tsp salt 1 tsp baking soda 1 1/2 tsp baking powder 1/2 cup chopped walnuts 1/2 cup dark chocolate chips |
INSTRUCTIONS: 1. Preheat the oven to 325 degrees F. Grease 2, 12 cup muffin trays with cooking spray. 2. In a large bowl, beat the eggs and whites until light yellow and frothy (I like to use my hand mixer, but if you have a stand mixer, use that! A whisk works too). Mix in the oil, brown sugar, granulated sugar, zucchini, banana, and vanilla and blend until combined. 3. In a separate bowl, combine the dry ingredients (both flours, spices, salt, baking soda, baking powder). Combine with a fork (#QuickTip: combining really well with a fork can replace sifting!). 4. Using a spatula, slowly fold the dry ingredients into the wet. Mix until just combined. You don't want to over mix because your muffins will become dense. After combined, fold in walnuts and chocolate chips. 5. Divide evenly among the 24 muffin cups. Bake in the oven until a toothpick comes out clean when inserted into the center, about 25 minutes. Allow to cool for 5 minutes in the muffin tins, and then allow to continue cooling for 10-15 minutes on a wire rack. NUTRITION: 271 calories, 11.3 g fat, 65 g carbohydrate, 1.7 g fiber, 4.3 g protein |