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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 87.6
  • Total Fat: 1.7 g
  • Cholesterol: 9.3 mg
  • Sodium: 182.4 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Zucchini Banana Quinoa Flaxseed Muffins calories by ingredient
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Zucchini Banana Quinoa Flaxseed Muffins

Submitted by: MIKET78

Introduction

Zucchini Banana Quinoa Flaxseed Muffins
Makes 24 mini muffins
(recipe adapted from Everyday Food Magazine )
Zucchini Banana Quinoa Flaxseed Muffins
Makes 24 mini muffins
(recipe adapted from Everyday Food Magazine )

Number of Servings: 24

Ingredients


    nonstick cooking spray
    cup all-purpose flour
    cup whole wheat flour
    1/2 cup ground flaxseed
    3/4 cup lightly packed light-brown sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1 cup cooked quinoa
    1 cups grated zucchini (from 1 large zucchini)
    1/3 cup mashed banana (from 1 large banana)
    3/4 cup lowfat milk
    1 large egg, lightly beaten
    1 teaspoon pure vanilla extract


Directions

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add quinoa, zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

Serving Size: makes 24 mini muffins

Number of Servings: 24

Recipe submitted by SparkPeople user MIKET78.






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