Zucchini, Banana, and Flaxseed Muffins


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


  • 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)

  • cup mashed ripe banana (from 1 large banana)

  • ¾ 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.

    John Kernick

Cook's Notes

Store in an airtight container, up to 3 days.

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