Low-Fat Banana & Zucchini Muffins
Author: 
Recipe type: Breakfast
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • All-purpos flour – 1 & ¾ cup
  • Light brown sugar – 1 cup, lightly packed
  • Baking powder – 1 tsp
  • Baking soda – 2 tsp
  • Salt – ¼ tsp
  • Cinnamon powder – 1 tsp
  • Grated zucchini – 1 & ½ cup (1 large zucchini will be good enough)
  • Mashed banana – 1 & ½ cup (Use a ripe banana)
  • Milk – ¾ cup (use whole milk for richness)
  • Egg – 1, large
  • Vanilla extract – 1 tsp
Instructions
  1. Preheat your oven to 180 C / 350 F. Line a 12 cup muffin tray with cupcake liners. Alternatively you can spray the muffin cups with non-stick cooking spray.
  2. In a large bowl, mix the flour, brown sugar, baking soda, baking powder, salt and cinnamon and give them a good whisk to blend well.
  3. Add the grated zucchini and mashed banana to the flour mixture and stir with a spatula to combine.
  4. In another small bowl, whisk together milk, egg and vanilla extract. Add milk mixture to flour mixture and stir until combined but make sure not to over-mix.
  5. Divide the batter among 12 muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 to 25 minutes. Let the muffins cool completely in the muffin tray on a wire rack.
  6. Serve the power-packed zucchini muffins warm or at room temperature with your favorite hot beverage! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/09/low-fat-banana-zucchini-muffins/