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Zucchini, Banana, and Flaxseed Muffins

Zucchini, Banana, and Flaxseed Muffins

Everyday Food, September 2011 http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins
3.84375
Rated
76.875100(114)114
  • Yield Makes 12

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 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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