zucchini, banana, and flaxseed muffins
Banana Bread
Zucchini, Banana, and Flaxseed Muffins
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Ingredients:
- nonstick cooking spray
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ cup ground flaxseed
- 1 cup lightly packed light-brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 ½ cups coarsely grated zucchini (from 1 large zucchini)
- ⅓ cup mashed ripe banana (from 1 large banana)
- ¾ cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
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.
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