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.

  • Yield: Makes 12

Photography: John Kernick

Source: Everyday Food, September 2011


  • 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


  1. 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).

  2. 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 Notes

Store in an airtight container, up to 3 days.


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