Zucchini, Banana, and Flaxseed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
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 whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract
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: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PALLSTHREE.
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: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PALLSTHREE.
Nutritional Info Amount Per Serving
- Calories: 172.2
- Total Fat: 2.1 g
- Cholesterol: 15.8 mg
- Sodium: 367.4 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 1.9 g
- Protein: 4.2 g
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