Zucchini Banana Flaxseed Muffin Recipes

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS

Zucchini, Banana, and Flaxseed Muffins image

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

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

ZUCCHINI, BANANA, FLAXSEED MUFFIN

Zucchini, Banana, Flaxseed Muffin image

Make and share this Zucchini, Banana, Flaxseed Muffin recipe from Food.com.

Provided by Muddyboots

Categories Quick Breads

Time 40m

Yield 12 muffin

Number Of Ingredients 12

Ingredients

1 3/4 cups flour
1/2 cup flax seed
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon cinnamon
1 1/2 cups zucchini
1/3 cup mashed banana (1 banana)
3/4 cup whole milk
1 egg
1 teaspoon vanilla

Steps:

Preheat oven 350 degrees Fahrenheit.
Lightly coat 12 muffin cups with cooking spray.
Grind flaxseed for 1/2 cup.
Grate the zucchini coarsely.
Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
Add zucchini and banana and stir until combined.
Mix milk, egg and vanilla and add to mixture. Do not overmix.
Bake 20 to 25 minutes.
Cool on rack before removing from muffin pans.

Nutrition Facts : Calories 198.6, Fat 4.1, SaturatedFat 0.7, Cholesterol 17, Sodium 358.3, Carbohydrate 36.9, Fiber 2.8, Sugar 19.9, Protein 4.5

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