Zucchini Garbanzo Bean Flour Muffins Food
ZUCCHINI GARBANZO BEAN FLOUR MUFFINS
With our garden overflowing with zucchini we were excited to try out a muffin recipe using garbanzo bean flour. If you are new to garbanzo bean flour this is a great way to ease into it.
Provided by palousebrand
Categories Breakfast
Time 30m
Yield 21 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°.
- Cream the eggs, sugar, vanilla then add zucchini and melted butter.
- Mix the dry ingredients and then fold into the wet ingredients.
- Coat each muffin cup in your muffin pan, using a spoon to distribute the dough evenly through the tins.
- Bake for 20-30 minutes or until done.
- Enjoy!
Nutrition Facts : Calories 167.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 35.1, Sodium 172.1, Carbohydrate 21.4, Fiber 1.1, Sugar 13.3, Protein 2.2
BANANA ZUCCHINI MUFFINS
This is my healthy twist on recipe #39997, originally posted by JellyBeans. I hoped with a little tweaking here and there I could make it even healthier than it already was. I really enjoy these after they cool.
Provided by mumoftwo
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Oven at 350°F.
- Spray muffin tin with non-stick cooking spray.
- Mix banana and zucchini. Add egg and applesauce. Combine well.
- In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
- Add dry ingredients to wet ingredients, stirring until just combined.
- Bake 25-30 minutes, or until a toothpick comes out clean.
- Let rest for 5 minutes, and then cool on rack.
Nutrition Facts : Calories 91.6, Fat 3, SaturatedFat 0.4, Cholesterol 10.3, Sodium 205, Carbohydrate 14.6, Fiber 2.2, Sugar 2.5, Protein 3
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