Banana Zucchini Muffins with Blueberries

• porties: 12 servings
• actieve tijd: 10 minutes
• totale tijd: 32 minutes

Ingrediënten

1 cup mashed banana (from about 2 very ripe bananas)

½ cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini; grate, squeeze dry, then measure out ½ cup)

¼ cup milk (dairy or nondairy)

¼ cup butter (melted and cooled slightly)

2 eggs

1 teaspoon vanilla

1½ cups whole wheat flour

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

1 cup fresh or frozen blueberries

Instructies

Preheat the oven to 375 degrees F and grease a standard muffin pan well with nonstick spray.

Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl. Stir gently with a spatula.

Add the flour, sugar, baking powder, baking soda, and cinnamon. Stir gently to combine.

Stir in the blueberries gently.

Divide the batter among the prepared muffin tin. You'll use about a heaping 1/4 cup in each muffin cup.

Bake for 20-26 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges. (Try not to put the cake tester directly into a berry—the juices from the berries will stay moist.)

Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely, running a knife around the edges to loosen if needed.

Serve at room temperature, warmed slightly, or chilled.

Voedingswaarde

• Portiegrootte: 1 muffin
• Calorieën: 115 kcal
• Totale vet: 2 g
• Verzadigd vet: 1 g
• Onverzadigd vet: 2 g
• Transvet: 1 g
• Cholesterol: 29 mg
• Natrium: 93 mg
• Totale koolhydraten: 23 g
• Voedingsvezels: 3 g
• Totale suikers: 9 g
• Eiwit: 4 g