Zucchini, banana muffins

Name: Zucchini, banana muffins
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cup whole wheat flour; 1/3 cup coco powder; 1 tsp baking soda; 1/4 tsp salt; 2 tbsp coconut oil; 1/2 cup maple syrup; 1 egg; 1 egg white; 1 tbsp vanilla extract; 1/3 cup vanilla or plain yogurt; 1/4 cup unsweetened cashew milk; 1 large shredded zucchini; 2 banana, mashed

Melanie Kis @cook_4603522

Montreal

This was my first time making these and I didn't cook long enough hence the flatten muffin. However, very tasty and even the kids loved them.
Will have to remake them with a longer cooking time.

Melanie Kis @cook_4603522

Montreal

This was my first time making these and I didn't cook long enough hence the flatten muffin. However, very tasty and even the kids loved them.
Will have to remake them with a longer cooking time.

Saved

Ingredients

25 mins

12 servings

1 1/2 cupwhole wheat flour
1/3 cupcoco powder
1 tspbaking soda
1/4 tspsalt
2 tbspcoconut oil
1/2 cupmaple syrup
1egg
1egg white
1 tbspvanilla extract
1/3 cupvanilla or plain yogurt
1/4 cupunsweetened cashew milk
1large shredded zucchini
2banana, mashed

Saved

Steps

25 mins

1

Preheat oven, convection bake 350.F
Grease muffin tin
2

In a large bowl, mix flour, cocoa powder, baking soda and salt, mix.
Add maple syrup and coconut oil, stir
Add egg, whites, vanilla, yogurt and milk.
Mix with electric hand mixer
Add zucchini and bananas and continue blending, until smooth.
3

Pour mixture into greased muffin pan.
Cook for 20-25 minutes. Let cool!