Lowfat Carrot, Banana, Zucchini Muffins

By Pattywak

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

Ingredients

• 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

Preparation

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.