Skinny Zucchini Banana Pumpkin Spice Muffins in Recipe Box

• 1 1/2 cups flour (white or whole wheat)
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 2 small to medium ripe bananas, mashed
• 1 teaspoon oil (I used canola but you can also used coconut or vegetable)
• 1/4 cup honey
• 1/4 brown sugar
• 1 teaspoon vanilla
• 1 egg (or two egg whites)
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1/3 cup nonfat Greek yogurt (plain or vanilla)

Instructions

Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

Shred the zucchini and mash the banana. Squeeze shredded zucchini of excess water with a paper towel. This is an important step because your batter will be too watery otherwise!

In medium bowl combine flour, baking powder, baking soda, pumpkin spice, and cinnamon; set aside.

In bowl, add mashed banana, oil, honey, brown sugar, vanilla, and eggs; mix until smooth. Add in zucchini and yogurt, and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter — we want moist muffins!

Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that’s okay — we’re making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean.

Enjoy these fresh from the oven or wait to cool and have as a snack - no matter what they're delicious! :)

Nutrition Facts