Zucchini, Banana, and Flaxseed Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Zucchini, Banana, and Flaxseed Muffins calories by ingredient
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Number of Servings: 12


    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.

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