Zucchini Banana Chocolate Chip Muffins - Stacey Hawkins
single,single-post,postid-15655,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,qode-child-theme-ver-1.0,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12,vc_responsive

Zucchini Banana Chocolate Chip Muffins


1 – Banana, mashed
1/4 C – Sugar
1 – Egg
1/3 C – Greek Yogurt (plain)
1 – Shredded Zucchini squeezed dry (can also use yellow squash or a combo)
1/4 T – Vanilla Extract
2 T – Stacey Hawkins Awesome Autumn Seasoning
2/3 C – Milk
1 1/2 C – Flour
1 T – Baking Soda
1 Pinch – Salt
1/2 C – Chocolate Chips
Preheat oven to 375° & spray 12 wells of a muffin tin pan with nonstick cooking spray.
In a mixer (or bowl) combine first 8 ingredients. Mix well until combined.
In a separate bowl, combine remaining ingredients with exception of the chocolate chips.
A cup at a time, add dry ingredients to wet & stir to combine. Fold in chocolate chips. Evenly fill the tins with batter. Bake for 15-20 minutes, until toothpick inserted into center comes out clean. Let cool & serve warm. Perfect for freezing as well!
Tags: Advocare 24 Day Challenge Recipes, Advocare recipes, Beachbody 21 Day Fix Recipes, Beachbody recipes, Simple recipes, weight watchers recipes, healthy recipes, easy recipes, diet recipes, flavorful recipes, muffin recipes, zucchini recipes, breakfast recipes, on the go recipes, grab and eat recipes

Print Friendly
No Comments

Post A Comment