I just stumbled upon this recipe from an old EveryDay Food – so miss that magazine. I changed it up slightly and the muffins came out great :: I cut down the sugar from 1 cup to 3/4 cup and added about 1/4-1/3 cup raisins.
Zucchini, Banana, and Flaxseed Muffins :
13/4 cup all-purpose flour
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
1/2 cup mashed banana
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
- Preheat oven to 350. Lightly coat 12 muffin tin with cooking spray. In a large bowl whisk together flour, baking soda, baking powder, flaxseed, brown sugar, cinnamon and salt. 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. Don’t over mix!
- Divide batter among muffin tins. Bake until toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool in pan on wire rack – about 30 minutes. Makes about 14. And you can pop them out of the tins and eat them immediately. That’s what I did! Enjoy.