Zucchini-Banana Flaxseed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Preheat oven to 350 degrees. Lightly coat a 12 and a 6 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups (about a 1/4 cup per muffin). Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Serving Size: Makes 18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user LBLAMIRES.
Nonstick cooking spray1 3/4 cups all-purpose flour (spooned and leveled)1/2 cup ground flaxseed1 cup lightly packed light-brown sugar2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon coarse salt1 teaspoon ground cinnamon1 1/2 cups coarsely grated zucchini (from 1 large zucchini)1/3 cup mashed ripe banana (from 1 large banana)3/4 cup whole milk1 large egg, lightly beaten1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Lightly coat a 12 and a 6 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups (about a 1/4 cup per muffin). Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Serving Size: Makes 18 Muffins
Number of Servings: 18
Recipe submitted by SparkPeople user LBLAMIRES.
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 2.1 g
- Cholesterol: 11.0 mg
- Sodium: 308.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 1.9 g
- Protein: 2.9 g
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