Banana Zucchini Muffins

This afternoon Westley and I made our healthy, low fat banana zucchini muffins. And yes, they taste good!
I'll share our special recipe :)

Healthy Low-Fat Banana Zucchini Bread 
 SERVES 12 , 1 Loaf or 12 muffins  adapted from recipezaar

1/2  cup white flour

1/2 cup wheat flour    (or 1 cup pastry flour in place of both)

1/2 cup quick oats

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon cinnamon

½ teaspoon pumpkin pie spice (or use ground allspice and ground nutmeg)

1/2 teaspoon salt

2 eggs 

1/2 cup white sugar

2 tablespoon oil

1/4 cup applesauce

1 medium overripe banana, mashed (the riper, the sweeter)

1/2 teaspoon vanilla

1 small-medium zucchini shredded (peel the zucchini if you are trying to “hide” it in)

1/2 -3/4 cup raisins 

1 teaspoon flax oil (optional)

½ scoop protein powder (optional – add in with the flour)

Preheat oven to 350 degrees.

Whisk together white flour, wheat flour, oats, baking powder, baking soda, spices and salt.

In a separate bowl, beat the eggs.

Add the sugar, oil(s), applesauce, and mashed bananas to the eggs; mix well.

Add the vanilla.

Combine the wet and dry mixtures. Stir until just combined.

Fold in the zucchini and raisins.

Pour into 1 lightly greased loaf pans (9x5-inch) or 12 muffin cups

Bake loaf for 45-50 minutes, muffins for 22 minutes, or until a knife comes out clean.