Healthy Banana Zucchini Muffins under 150 calories

Healthy, on-the-go breakfast snack made with ingredients you already have in your pantry!

I've recently been obsessed with all things banana. I love hitting up my local grocery store in search for discount brown bananas. You know the ones? They usually have the red tape wrapped around a gazillion times signifying they're about ready to toss them but are hoping some sad soul with pay for them. I'm that sad soul.

Anyways...Bananas.

Most muffins are very high in sugar and fat. Make this healthier alternative.

Muffins can be really sneaky, often packed full of saturated fat, refined sugar and not-so-great ingredients.

But not these! These muffins are made with whole ingredients with things like whole wheat pastry flour, coconut oil, unsweetened applesauce, coconut sugar, bananas and zucchini.

And the best part is these muffins are under 150 calories! Drizzle the perfect amount of peanut butter and you've just taken this muffin next level.

How to make easy Banana Zucchini Muffins

Like I said, you probably already have most if not all of these ingredients in your pantry and refrigerator! Let's find out.

Ingredients:

• Whole wheat pastry flour

• Salt

• Cinnamon

• Baking soda

• Baking Powder

• Eggs/Egg whites

• Coconut oil

• Coconut sugar

• Bananas

• Zucchini

• Applesauce

• Milk of choice

• Vanilla extract

• Chocolate chips (optional but always preferred!)

Tips for achieving the PERFECT healthy banana zucchini muffins--EVER!!

I know that sounds dramatic but when it comes to baking you can never be too careful. Here are a few little tips for making them turn our perfect every time.

Preheat the oven Make sure your oven is fully heated to 375 before putting the batter in the oven. If it’s not, it may cause the muffins to cook poorly as it heats up. If you’re like me you’re probably often tempted to throw the batter in as soon as it’s ready. However, it pays to hold off!

Measure the ingredients accurately! If you have a food scale this way of measuring will always be the most accurate. You can weigh out by grams or milliliters for each ingredient to make sure you are spot on. However, many of us don't have a food scale so the next best option is measuring closely. Too much or too little of something can completely change the end result. If you use too much flour, for example, your muffins may wind up feeling dry, dense and “heavy.”

Avoid over mixing This used to be my downfall. Avoid the temptation to make sure your batter is completely mixed and beaten to death. A few flour specks is ok. As long as everything is incorporated, they’ll turn out just fine. Over mixing can result in hard muffins, not-so-fluffy muffins.

Storing muffins These muffins can be stored in an airtight container and kept at room temperature for up to 4-5 days. Similarly, they can be frozen in an airtight container for up to 3 months.

Banana Zucchini Chocolate Chip Muffin Recipe

Makes 12 muffins

Dry Ingredients:

1 3/4c Whole Wheat pastry flour (210g)

1/2 tsp baking soda

1/2 tsp baking powder

1/4tsp salt

1/2 tsp cinnamon

Wet Ingredients:

2 ripe mashed Bananas (190g)

1/4 c unsweetened applesauce (70g)

1/4 c coconut sugar

1 1/2 TBS coconut oil (22ml)

1 egg

3 TBS egg whites (46g)

2 TBS unsweetened almond milk (or milk of choice)

1 tsp vanilla extract

1 c shredded zucchini (120g) *once shredded squeeze out excess water over sink

3 TBS chocolate chips (45g)

Directions:

Preheat oven to 375 and line muffin tin with liners.

1. Mix mashed bananas, applesauce, coconut sugar and coconut oil together in large bowl. Once incorporated, add egg, egg whites, almond milk and vanilla. Mix again.

2. In separate bowl mix all dry ingredients together (flour, baking soda, baking powder, cinnamon and salt.)

3. Add dry ingredients to wet and mix until just incorporated. Fold in shredded zucchini (squeezed of excess water.)

4. Add chocolate chips and lightly fold into batter.

5. Fill muffin tins about 3/4 way full into 12 equal muffins.

6. Bake at 375 for 20-25min. Check at 20min (some ovens may be hotter than others.)

7. Let cool in muffin tin for 5min before devouring!

8. Store in airtight container for up to 3 days.

MACROS FOR ONE MUFFIN | 140 cals | 24c | 4f | 3p