Healthy Banana (Zucchini) Blueberry Flax Bread (or muffins)

I always buy a ton of banana's and end up having a few that turn pretty brown before I can use them. I love to freeze them and put them into smoothies when they get this way. They are so much more sweeter and add that "creaminess" to my smoothie.

I also love to make muffins, breads, or snacks to throw into my toddlers lunch. This makes packing his lunch so much easier. He is not a big sandwich lover, so having a healthy alternative around always makes my life easier.

Here is one of my families favorite muffins.

Healthy Banana (Zucchini) Blueberry Flax Bread (or muffins)

2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon flax ground (optional)
3 riped bananas mashed
½ zucchini grated or finely chopped
½ cup applesauce
½ cup non fat plain greek yogurt
1 teaspoon vanilla
1 egg
1 egg white
1/3 cup honey (or other sweetener)
1 cup of blueberries (frozen or fresh)

Instructions
Preheat oven to 375. Lightly grease 12-cup muffin tin with cooking spray. Set aside. If your making bread, grease a loaf pan.

In a large bowl, beat together all the wet ingredients (not the blueberries). In a separate bowl mix all dry ingredients. Pour the dry mixture into the wet mixture and mix until just combined.
Toss the blueberries in and then very gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups. Bake for 20-22 mins or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 mins, then turn out onto a wire rack to cool completely. Baking time will be 50-55 minutes if making in a loaf pan.