Zucchini Banana Quinoa Flaxseed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
• nonstick cooking spray• ¾ cup all-purpose flour• ¾ 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
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.
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.
Nutritional Info 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