Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini, Banana, and Flaxseed Muffins 3.6 (1,053) 35 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 12 Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. Ingredients Nonstick cooking spray 1 ¾ cups all-purpose flour (spooned and leveled) ½ cup ground flaxseed 1 cup lightly packed light-brown sugar 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon coarse salt 1 teaspoon ground cinnamon 1 ½ cups coarsely grated zucchini (from 1 large zucchini) ⅓ cup mashed ripe banana (from 1 large banana) ¾ cup whole milk 1 large egg, lightly beaten 1 teaspoon pure vanilla extract Directions 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). 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. John Kernick Cook's Notes Store in an airtight container, up to 3 days. Print