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Zucchini, Banana, and Flaxseed Muffins

  • Yield: Makes 12
Zucchini, Banana, and Flaxseed Muffins

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 Note

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

Reviews (32)

  • EMrichardson 30 Oct, 2014

    YUMMY. I added my own twist to the recipe by putting in an extra banana and a few chocolate chips. The muffins come out very moist with adding an oil to the batter. I store them in the frig so they stay moist and wonderful.

  • Joycelxj 28 Oct, 2014

    Hi, Just wondering about this recipe doesn't it need any sort of fats? Oil or butter?

  • rachelheather 3 Nov, 2014

    These Muffins are great, they come out very moist so no need for oil.

  • dogszoeboomer 12 Oct, 2014

    My 2 1/2 year old loves loves loves them. She liked them made in the mini muffin pan not the full size muffin pan.

  • Aussie nanna 5 May, 2014

    Iam wondering if you can substitute Flax Seed Oil please?

  • Pemala 6 Oct, 2014

    Aussie Nanna: No, definitely don't use flax seed oil! When you heat flax seed oil, it turns what is a healthy fat into an unhealthy fat. To be more specific: flax seed oil is a polyunsaturated fat (healthy fat) but when heated the polyunsaturates are destroyed and free radicals are created. It should never be heated.

  • jenny27 2 Feb, 2014

    Very good recipe, my two year old enjoyed them for breakfast! I mostly kept to the recipe except I used maple syrup instead of sugar and I added a few walnuts on top before popping them into oven. Delicious, healthy snack!

  • Ceriannelewis 21 Dec, 2013

    I have to say I made this recipe with the salt and the salt is an incredible flavour profile. A beautiful salty hit amidst the sweet moist chewy muffin. Do not omit, it makes the muffin :)

  • hmiccio 28 Sep, 2013

    These are very moist and dense (= FILLING). I made these days after baking the zucchini spice bread and much preferred the consistency and taste of the bread in comparison to these muffins. I didn't think the muffins were as tasty (sweet) as the bread. My kids like them though, so that's a definite plus. I think in the future though, I'll be sticking to baking the bread....

  • Bundrockwithboys 9 Sep, 2013

    Love, Love, Love this recipe. I live in Colorado and the only thing I changed was to bake for approximately 18 min instead of 20. They are super Moist and delicious. I have only used fresh grated/peeled zucchini.

  • BritishAlanna 29 Aug, 2013

    I really like this recipe, but I make it a little differently because my kids are very picky. I puree the zucchini, use 1/2 wholewheat flour and 1/2 white and use 2% milk. I also add mini chic chips (just a few). Then I bake it in mini muffin tins. It works really well for school lunches and for after school snacks.

  • Kamakanamama 20 Aug, 2013

    this is my favorite zucchini bread recipe. in lieu of bananas, i use cinnamon applesauce. because the applesauce is already season, i do not add the additional cinnamon called for in the recipe. i also bake in a loaf pan for approximately 90 minutes rather than making muffins. the bread is delicious; chewy crust with a moist middle, like a dense cake.

  • Gnuschi 30 Jul, 2013

    Followed the recipe to a t, but it's too sweet and too moist (maybe also to do with the current weather situation), but the shredded zucchini is a nice splash of color.

  • amandakay72 9 Jun, 2013

    We just baked it and it tastes great! We used maple syrup instead of vanilla and did not put in baking soda. Still good!

  • Akansha 26 Apr, 2013

    Omg so good! I just popped them out of the oven at 2 right now (oops!).

    I made these vegan by skipping the egg and using almond milk instead of whole milk. Maybe next time I'll use oat flour to make it gluten free!

  • Renochs 25 Apr, 2013
    Follow my Foodie (aww, comfort food, deliciousness) and Healthy Foodie (many raw,vegan, Paleo, gluten free, coconut oil, etc) boards on pinterest. Many Martha Stewart recipes there as well as lots of yummy recipes I have actually made (try not to post unless I've tested them out).

  • Renochs 25 Apr, 2013

    Love this muffin, it's delicious, but also my kids love it. I add a bit of shredded carrot as well and use fleur de sel in place of "coarse salt". Delicious!

    Since I am shredding zucchini and usually have an odd amount, I make Alinda's kitchen zucchini carrot bread at the same time (it has shredded carrots so I use what's left from that recipe in these muffins+mini choc chips)

  • veggiemom3 7 Mar, 2013

    Great recipe. My family loved it. I removed the course salt as suggested and I removed the egg. There is no need with a banana AND ground flax seed. (Both are egg replacements in baking!) The muffins came out great. I served them to my husband's friends and they loved them.

  • Jane Griffith 14 Oct, 2012

    Delicious! I didn't use the coarse salt, however... just regular grind. These muffins are extremely healthy -- moist and wonderful even without any oil! Will definitely use this recipe again. Big hit with all the teenage Scouts tonight!

  • fcdepalm 10 Oct, 2012

    WAY too much salt. I should have scrolled down and read the other reviews before making these. I'd say omit the salt altogether or don't use coarse.

  • NikiVerv 20 Jul, 2012

    The salt ruined the recipe! The muffins have a strange aftertaste now.

  • cattonus 17 Jul, 2012

    Awesome except for the coarse salt. So weird to crunch down on a salt bite in a tasty sweet muffin!

  • AJA1970 4 Jul, 2012

    I LOVE these muffins! I've made them dozens of times and they are always a big hit. I usually substitute 1/2 cup of oatmeal for some of the flour and add walnuts. A Winner!!

  • bertita76 1 Jul, 2012

    My daughter sent me this recipe to help me control my cloresterol. I made them for coffee hour at our church and everyone seemed to enjoyed them. They are moinst, delicious and good for you. I received many compliments and requests for the recipe, particularly from mothers of young children after they saw the kids eat them up and ask for more. They were all gone. Two thumbs up!

  • Adrie Oginski 23 Jun, 2012

    These were super yummy and moist! Made the kitchen smell so good. The only tweak I made was I used whole wheat flour.

  • IndianaAnna 30 Sep, 2011

    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.

  • Lealisa 22 Sep, 2011

    Great recipe! Moist and delicious. I used skim milk instead of whole milk.

  • LeahGeib 15 Sep, 2011

    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:

  • sueque47 11 Sep, 2011

    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!

  • jagustaf 8 Sep, 2011

    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!

  • MelTed 5 Sep, 2011

    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!

  • angelo5 25 Aug, 2011

    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.

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