Lowfat Carrot, Banana, Zucchini Muffins

By Jackie618

Ingredients

• ■1 Tbsp canola oil
• ■2 large egg whites
• ■1/2 cup light or dark brown sugar, packed
• ■1 Tbsp pure maple syrup
• ■1 very ripe banana
• ■3/4 cup reduced fat sour cream
• ■1/2 cup unsweetened applesauce
• ■1 tsp vanilla extract
• 1/2 1/2 cups whole wheat flour
• ■1 cup all-purpose flour
• ■1 tsp baking soda
• ■1 tsp baking powder
• ■1/2 tsp salt
• 1/2 1/2 tsp ground cinnamon
• 1/2 1/2 cups finely shredded unpeeled zucchini
• ■1/2 cup finely shredded carrot
• INSTRUCTIONS
• 1 1. 18 to 350°. and flour 18 muffin cups or place liners in pan. Heat oven to 350°.
• 2 2. 2. 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.
• 3 3. to Combine the flours, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
• 4 4. 3/4 25 Fill muffin cups about 3/4 full; Bake for 25 minutes.
• 18 3 muffins, 3 points+ each

Details

Adapted from keyingredient.com

Preparation

Step 1

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

2. 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.

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

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