Emily Bites · by Emily Bites★ 5.0 (10)
Banana Zucchini Muffins
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 6%
CARBS 20G66% OF CAL
2G FIBER12G SUGAR6G OTHER
FAT 3G24% OF CAL
6G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, fluffy muffins made with banana and zucchini, combining the best of both classics. A quick breakfast or snack.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 large egg
- 1 cup mashed ripe banana ((about 2 large bananas worth))
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter (melted (I use Land O’Lakes light butter spread with canola oil in the tub))
- 1 cup shredded zucchini ((this is less than one medium zucchini’s worth))
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 6%
CARBS 20G66% OF CAL
2G FIBER12G SUGAR6G OTHER
FAT 3G24% OF CAL
6G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 245mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 11mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.