Snack

Whole wheat and tapioca flour muffins is for Snack.

Whole wheat and tapioca flour muffins takes 30 minutes to prepare.

Whole wheat and tapioca flour muffins takes 40 minutes to cook.

Whole wheat and tapioca flour muffins makes 12 servings.

The ingredients for Whole wheat and tapioca flour muffins are:

2 ripped bananas
1 medium zucchini
(About) 1 cup whole wheat flour
(About) 1 cup tapioca flour
1 tbsp cinnamon
1 tbsp stevia ( or sweetener of your choice)
1 tbsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder

Optional
One small apple
1/4 cup crushed almonds

Here is how you make Whole wheat and tapioca flour muffins:

Preheat oven to 325Place bananas in a medium sized bowl and mash. Grate medium zucchini. Squeeze out extra moisture from zucchini & add zucchini to bowl. Add vanilla. If adding berries, nuts or other fruits, do so now. I peeled and diced an apple and crushed almonds to add to the mix. Finally, mix all dry ingredients into bowl. Mix well.Spray a muffin tin and add mix. Bake for about 40 minutes or until toothpick comes out clean. Great for a satisfying snack or breakfast. Serving Size:?Makes 12 regular sized muffins

The nutritional information for Whole wheat and tapioca flour muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 109.6

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 146.5 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 2.8 g
• Protein: 2.1 g