Posted on | September 26, 2013 | 1 Comment
These are the perfect thing to make when…
a) you have leftover bananas that you need to use up because fruit flies are starting to invade
b) you love muffins and basically crave them always
c) you’re counting calories
Now, let me be clear, these are healthy muffins. So if you’re not counting calories, make these. Much tastier and muffinier.
110 CALORIE ZUCCHINI BANANA COCONUT MUFFINS (adapted from Ambitious Kitchen)
1 & 1/3 cups whole wheat flour
1 & 1/4 tsp baking powder
1/2 tsp baking soda
1 & 1/2 tsp cinnamon
2-3 ripe mashed bananas
1 tsp coconut oil 1/4 cup honey
1 tsp vanilla
1 tbsp flax meal
1 cup shredded zucchini
1/3 cup fat free plain greek yogurt
3 tbsp coconut flakes
-Preheat oven to 375 and spray muffin pan with cooking spray.
-Mix flax meal with three tbsp water. Mix and let sit.
-Shred zucchini get out some of the extra water by wrapping it in a paper towel and squeezing.
-Mix flour, baking powder, baking soda, and cinnamon; set aside.
-In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and flax/water mixture. Mix until smooth.
-Add in zucchini and yogurt and beat again until well combined.
-Slowly mix in dry ingredients until just combined.
-Fold in coconut. -Evenly divide batter into 12 muffin cups.
-Bake for about 25 minutes.