Zucchini Banana Quinoa Flaxseed Muffins

• 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.