Zucchini, Banana, and Flaxseed Muffins - milk and soy-free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 cups all-purpose flour1/2 cup flaxseed1 cup brown sugar2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon coarse salt1 teaspoon ground cinnamon1 1/2 cups grated zucchini (from 1 large zucchini)1/3 cup mashed ripe banana (from 1 large banana)3/4 cup Silk Vanilla Almond milk1 large egg, lightly beaten
Preheat oven to 350 degrees. Lightly coat 12 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. 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 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MAMANPOURTJS.
Divide batter among muffin cups. 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 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MAMANPOURTJS.
Nutritional Info Amount Per Serving
- Calories: 190.2
- Total Fat: 3.0 g
- Cholesterol: 15.5 mg
- Sodium: 373.7 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 3.0 g
- Protein: 4.0 g
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