Zucchini, Banana, and Flaxseed Muffins - milk and soy-free

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Zucchini, Banana, and Flaxseed Muffins - milk and soy-free calories by ingredient


Introduction

I found this recipe here:
http://www.marthastewart.com/851872/zu
cchini-banana-and-flaxseed-muffins

Needed to adjust it to my dietary needs as well as have access to it in my collections. I found this recipe here:
http://www.marthastewart.com/851872/zu
cchini-banana-and-flaxseed-muffins

Needed to adjust it to my dietary needs as well as have access to it in my collections.
Number of Servings: 12

Ingredients

    1 3/4 cups all-purpose flour
    1/2 cup flaxseed
    1 cup brown sugar
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon coarse salt
    1 teaspoon ground cinnamon
    1 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 milk
    1 large egg, lightly beaten

Tips

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.


Directions

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.