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Banana and Zucchini Muffins

8 Servings Recipe By

Ingredients

  • 1 1/2 cups Flour, All-Purpose
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Salt
  • 2 teaspoons Cinnamon
  • 1 cup Rolled Oats
  • 1 cup Sugar
  • 1/2 cups Greek Yogurt, Plain
  • 2 individual Egg
  • 3/4 cups Canola Oil
  • 2 teaspoons Vanilla Extract
  • 2/3 cups peel and mash Banana
  • 2 cups grate Zucchini

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 507 Calories
  • 24g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 57mg Cholesterol
  • 362mg Sodium
  • 65g Total Carb
  • 4g Fiber
  • 31g Total Sugars (Includes 25g Added Sugars)
  • 9g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Pennies Into Pearls for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and oats.
  2. In a second bowl, combine sugar, yogurt, eggs, canola oil, vanilla, mashed bananas and zucchini.
  3. Add wet ingredients to dry ingredients and mix only until just combined.
  4. Fill greased muffin tins 2/3 full with batter.
  5. Bake at 350F degrees for 15-18 minutes or until a toothpick comes out clean.
  6. Allow to cool.
  7. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 15-30 seconds until heated through.

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