Zucchini, Banana, & Flaxseed Muffins


It is nice to have muffins for breakfast to break up the usual routine. Some of our favorites are typical “special treat” muffins. I try to alternate with super tasty HEALTHY muffins. These are very moist from the zucchini and banana in the batter, without adding oil or butter. I did add some chocolate chips to put a smile on my daughter’s face. This recipe is from Everyday Food.

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed ripe banana (from 1 large banana)
  • 3/4 cup skim milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chocolate chips (optional)
  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray.
  2. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. Add zucchini and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
  5. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 18 minutes convection, 20 to 25 minutes standard. Let muffins cool completely in pan on a wire rack, about 30 minutes.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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