Zucchini, Banana, and Flaxseed Muffins
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Everyday Food, September 2011
- Yield Makes 12
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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
Directions
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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).
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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.
Cook's Note
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
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I made these muffins as written, except I added 3/4 cup Hershey's brand cinnamon chips (available at Meijer). They turned out great and my family gobbled them up! I will definitely make these again.
Great recipe! Moist and delicious. I used skim milk instead of whole milk.
Great, healthy muffin recipe! Thanks Martha!
I made a few changes: I upped the amount of cinnamon, replaced whole milk with skim, and swapped in some whole wheat flour to add more whole grains. I also doubled the recipe so I could freeze the extra.
You can check out my version at: http://loftybites.com/2011/09/15/zucchini-banana-and-flaxseed-muffins/
Very good recipe. I made it gluten free by substituting the flour with Bob's Red Mill All Purpose gluten free flour plus 3/4 tsp. xanthum gum. This is a keeper!
This recipe is excellent! I have a small home daycare and the kids enjoyed helping me assemble the ingredients. Grinding the flaxseed was a blast! All of the children have emptied their plates and wanted more!
Delicious! I used skim milk instead of whole milk and whole flaxseeds instead of ground. I also doubled the recipe because the "large" zucchini I bought made about five cups after I grated it. These are very yummy and moist even a few days later and VERY filling. I have been eating one for breakfast every morning with my coffee. Definitely making again as the weather gets cooler. The cinnamon makes my house smell like Fall!
Awesome muffins! They're so moist and "wheaty" because of the flaxseed. My kids helped me make these and had lot's of fun grating the zucchini and "smooshing" the bananas. They tried the muffins but didn't eat much. This is definitely a grown-up's muffin. This recipe is a keeper for sure.