Banana zucchini muffins
Prep Time:
10 minutes
Cook Time:
18-20 minutes
Serves:
12 Servings
Serving Size:
1 muffin (80 g)
Breakfast
A delicious banana zucchini muffin you can grab and go or freeze for later. With 21 g net carbs and 8 g of protein, it’s a great snack or pair it with high protein Greek yogurt and some fruit for a complete breakfast.
Ingredients
- 1 small zucchini, shredded (about 1 cup)
- 3 small ripe bananas, mashed (about 1-¼ cups)
- 1 cup (250 mL) natural peanut butter
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 2 Tbsp (30 mL) maple syrup
- 1 ¼ cups (300 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
Instructions
- Preheat the oven to 350°F.
- Line a muffin baking tray with muffin tins.
- Grate zucchini using the smaller holes on a box grater. Squeeze out the excess water and set aside.
- Combine mashed bananas, peanut butter, eggs, vanilla and maple syrup in a large bowl.
- Mix flour, baking powder and salt. Add dry ingredients to the wet ingredients, mixing until everything is well combined. Gently stir in the shredded zucchini.
- Using a ¼ cup measure or an ice cream scoop, portion the batter into each muffin cup, ¾ of the way to the top of each cup.
- Bake for 18-20 minutes and let cool before serving.
Tips
- Cooking know-how: These muffins freeze well, make a batch and store any extras in an airtight container or sealable freezer bag to enjoy later.
- Balanced meal: Make this muffin a meal by adding ½ cup plain nonfat Greek yogurt and ¾ cup mixed fruit or berries. These additions would provide 360 calories, 14 g fat, 34 g net carbs, 20 g protein and 7 g fibre.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 220 | |||
| Fat 11 g | 15 % | ||
| Saturated Fat 1.5 g + Trans Fat 0 g | 8 % | ||
| Cholesterol 30 mg | |||
| Sodium 120 mg | 7 % | ||
| Carbohydrate 24 g | |||
| Fibre 3 g | 11 % | ||
| Sugars 7 g | 7 % | ||
| Protein 8 g | |||
