It is that time of year – your crops are flourishing in your garden, and you have an over abundance of certain items, like zucchini. Never fear! With recipes such as these healthy zucchini, banana, and flaxseed muffins, you are sure to find many ways to use your zucchini before it goes bad.
- Nonstick cooking spray
- 1 3/4 cups 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
- 1/3 cup mashed ripe banana
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Lightly coat a standard 12 muffin tray 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.