Have you heard of a pan muffin? Well, I certainly hadn't...
My daughter was sampling my new brownies and said, "this is a muffin." I told her that since they were in a pan, I would have to call them "pan muffins." So the name pan muffins was created.
This is a super moist, low-fat treat that is really nice to bite into. The nuts are optional.
*Use regular all-purpose flour if gluten free isn't needed.
2 medium bananas, mashed
1/2 cup unsweetened applesauce
1 1/2 cups sugar, I used beet sugar
2 tsp vanilla extract
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini
1 tsp xanthan gum
2 cups gluten free flour mix, I used Bob's Red Mill Gluten Free All-Purpose Flour
1/2 cup chopped walnuts
1/4 cup mini chocolate chips, I used allergy friendly mini chocolate chips.
Preheat oven to 350. Spray a 9"x13" pan with a non-stick spray.
In a large bowl add bananas, applesauce, and sugar. Mix well.
Add vanilla and cocoa. Mix well.
Add baking soda, salt, and zucchini. Mix well.
Stir in flour and xanthan gum. Fold in nuts and chocolate chips.
Spread evenly in prepared pan and bake for 25 - 30 minutes. Pan muffins should spring back when lightly touched.
Let cool slightly before tasting…cool to room temperature before serving.
These are a little sticky when cutting into squares so I just wiped off the knife as I cut.
Weight watcher points are 3.4 for each square with nuts. Without nuts 3 points each.
Store in an air-tight container for several days or freeze extras for later.
To freeze, separate squares with pieces of wax paper to prevent sticking. They will be just as delicious as the day you made them. You might even like them frozen…we do.
These are also delicious with, Allergy Friendly Vanilla Soft-Serve, it's like having cake and ice cream without all the fat, eggs, and dairy!