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Zucchini, Banana, and Flaxseed Muffins

1057

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

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

  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.

Reviews Add a comment

  • phively3373327
    28 JUL, 2017
    Delicious and no oil or butter needed! I switched the Flaxseed for quick oats and added fresh blueberries! So good!
    Reply
  • MS11976585
    14 MAY, 2017
    I love this recipe. I change it up a bit and they are so delicious.. -I used w[filtered] wheat pastry flour instead of all purpose flour -I used demerara sugar (3/4 cup inside the recipe as with a w[filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch -I added 1 cup chopped pecans -If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!
    Reply
  • issella777gmai
    19 SEP, 2016
    I these muffins all the time but I would love to know the nutritional information. Does anyone know?
    Reply
  • blairriaskitche
    3 AUG, 2016
    i halfed the recipe because i dont want too much muffins, but it still made 12 regular size. Plus, i halfed the sugar amount and it dose not taste sweet, so if any of you want a less sweet version i think it's ok to half it. But if you like sweeter muffins, just stick to the recipe!
    Reply
  • MS11675918
    16 NOV, 2015
    Love these! I've made them many times and have made substitutions depending on what I have on hand. I sometimes add nutmeg or allspice. If not, I add extra cinnamon. I've also substituted whole wheat for regular flour but usually add 1 tbsp. of oil and a bit more milk as well so they're not dry. Have also added an extra banana and substituted grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).
    Reply
  • trisha32
    11 AUG, 2015
    Just curious if I can make this without the flaxseed, and what alterations you might use? Thanks!
    Reply
  • 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.
    Reply
  • MS11039800
    28 OCT, 2014
    Hi, Just wondering about this recipe doesn't it need any sort of fats? Oil or butter?
    Reply
    • 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.
    Reply
  • Aussie nanna
    5 MAY, 2014
    Iam wondering if you can substitute Flax Seed Oil please?
    Reply