Zucchini, Banana, Flaxseed Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. Ingredients:
1 3/4 cups all-purpose flour |
1/2 cup ground flaxseed |
1 cup light-brown sugar |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon coarse salt |
1 teaspoon ground cinnamon |
1 zucchini |
1 banana |
1 cup almond milk |
1 large egg |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Lightly coat 12 standard
2. muffin cups with cooking spray. In a large bowl, whisk
3. 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).
4. Divide batter among muffin cups. Bake until a toothpick
5. inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
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