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Lowfat Carrot, Banana, Zucchini Muffins


LOVE muffins, but the healthy ones taste way too healthy for me and they are usually really dry. These banana muffins are soft, have a great texture and are loaded with power foods and flavor. These tasty muffins would also be delicious with about 1/2 cup of chopped walnuts or pecans or dried berries. (Make sure adjust points+)

Makes 18 muffins, 3 points+ each

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Rate this recipe 4.5/5 (15 Votes)


  • 1 tablespoon canola oil
  • 2 large egg whites
  • 1/2 cup light or dark brown sugar, packed
  • 1 tablespoon pure maple syrup
  • 1 very ripe banana
  • 3/4 cup reduced fat sour cream
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups unpeeled zucchini, finely shredded
  • 1/2 cup carrots, finely shredded


Servings 18
Preparation time 15mins
Cooking time 40mins


Step 1

Grease and flour 18 muffin cups or place liners in pan. Heat oven to 350°F.

In a mixing bowl smash the banana with a fork. Mix with oil, egg whites, maple syrup, sour cream, applesauce, brown sugar, and vanilla extract.

Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; Bake for 25 minutes.

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