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Zucchini, Banana, and Flaxseed Muffins

Recipe photo courtesy of John Kernick

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

Source: Everyday Food, September 2011



Cook's Notes

Store in an airtight container, up to 3 days.

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How would you rate this recipe?
  • acscot7
    27 JAN, 2018
    These are fabulously flavorful...and moist! I used whole wheat flour instead of regular AP flour and used buttermilk instead of whole milk. Cooking time was right at 22 minutes. We adore these muffins! They freeze very well, too.
  • savita_chari
    15 NOV, 2017
    The recipe has too much baking soda. It tastes like eating a bar of soap.
  • phively3373327
    28 JUL, 2017
    Delicious and no oil or butter needed! I switched the Flaxseed for quick oats and added fresh blueberries! So good!
  • 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!
  • issella777gmai
    19 SEP, 2016
    I these muffins all the time but I would love to know the nutritional information. Does anyone know?
  • 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!
  • 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).
  • trisha32
    11 AUG, 2015
    Just curious if I can make this without the flaxseed, and what alterations you might use? Thanks!
  • MS11039800
    28 OCT, 2014
    Hi, Just wondering about this recipe doesn't it need any sort of fats? Oil or butter?
    • jepollitt
      22 JUL, 2015
      What a great recipe! My kids said hey were the best muffins they've ever had. No need for butter or oil. They are plenty moist (and healthier) without it!
    • MS12069658
      3 NOV, 2014
      These Muffins are great, they come out very moist so no need for oil.
  • 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.

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