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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
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 MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI FLAXSEED MUFFINS
Make and share this Zucchini Flaxseed Muffins recipe from Food.com.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 35m
Yield 12 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease 12 cup muffin pan.
- Whisk together flour, flaxseed,baking powder,cinnamon,baking soda and nutmeg.
- In another bowl combine eggs, zucchini, cranberries, sugar,oil,lemon juice and zest.
- Pour egg mixture over oil and stir just until combined.
- Spoon into muffin pan.
- Bake for about 20 minutes or until done.
Nutrition Facts : Calories 175.1, Fat 9.2, SaturatedFat 1.3, Cholesterol 31, Sodium 130.5, Carbohydrate 21.3, Fiber 3.2, Sugar 9.8, Protein 3.8
ZUCCHINI BRAN FLAX MUFFINS
A very nutrient dense and yet flavorful bran/flax muffin. Moist, dense, and delicious. High in fiber, omega 3's, lignans, B vitamins, potassium, etc. Enjoy!
Provided by TaterBug
Categories Breakfast
Time 45m
Yield 18 Giant muffins, 18 serving(s)
Number Of Ingredients 20
Steps:
- Cream together oil, molasses, and sugar.
- Slowly beat in vanilla and eggs, then applesauce.
- In a speparate bowl, sift together the dry ingredients.
- Add to the oil-sugar mixture, stirring to combine.
- Add zucchini (or carrots) and walnuts.
- Pour into greased oversixzed muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 341.5, Fat 18.5, SaturatedFat 2.4, Cholesterol 23.5, Sodium 365, Carbohydrate 42.1, Fiber 5.6, Sugar 20, Protein 6.7
ZUCCHINI FLAX MUFFINS
This is an adaptation from another one of my recipes the focuses on more Omega 3's and protein. My kids take these every where and don't even realize they are eating healthy! You can get 12 Jumbo muffins or 24 regular muffins with this recipe.
Provided by pixieglenn
Categories Quick Breads
Time 50m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Shred the zucchini. It takes about 2 zucchini.
- Mix the rest of the ingredients in whatever order you choose.
- Fill muffins tins to the top, not 3/4 full like normal.
- Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
- Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).
Nutrition Facts : Calories 123.9, Fat 8.1, SaturatedFat 1.1, Cholesterol 17.6, Sodium 119.6, Carbohydrate 10.9, Fiber 3.4, Sugar 0.4, Protein 3.3
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
ZUCCHINI, BANANA, FLAXSEED MUFFIN
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
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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