Zucchini, Banana, and Flaxseed Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 3/4 cup(s) flour |
1/2 cup(s) ground flaxseed |
1 cup(s) brown sugar |
2 teaspoon(s) baking soda |
1 teaspoon(s) baking power |
1/2 teaspoon(s) salt |
1 teaspoon(s) ground cinnamon |
1 large zucchini, grated |
1 large banana, mashed |
3/4 cup(s) milk |
1 large egg, lightly beaten |
1 teaspoon(s) vanilla extract |
Directions:
1. Preheat oven to 350.
2. 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).
3. Divide batter among muffins cups. Bake 20-25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
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