Mix the dry ingredients into the wet ingredients with the electric mixer. You can either defrost them to room temp or heat them up in the microwave before eating. In a medium bowl, combine the flour, baking soda, baking powder, and salt. I love how easily these Banana Zucchini Muffins come together, and they’re great to bake once and eat all week! I’ve also frozen them very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them all together in a Ziploc freezer bag. Add-Ins: I think walnuts or pecans would be great in these if you’d like to add nuts! Keep in mind that this will of course affect the nutrition information/WW points listed if you’re tracking either.Just make sure the sweetener you’re using has a 1:1 substitution ratio with sugar so that the sweetness level isn’t off. Alternative Sweeteners: I haven’t personally tried making these using a zero-calorie sweetener in place of sugar, but I feel confident that it would work out just fine.Just substitute unsweetened applesauce for the mashed banana. Watchers Zero Point Banana Souffle, Weight Watchers Banana Blueberry Muffins. ![]()
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