Zucchini, Banana and Flaxseed Muffins
Makes 1/3 C mashed ripe banana
- 1 3/4 C flour
- 1/2 C ground flaxseed
- 1 C lightly packed light-brown sugar
- 2 t baking soda
- 1 t baking powder
- 1/2 t coarse salt
- 1 t cinnamon
- 1 1/2 C coarsely grated zucchini
- 3/4 C milk
- 1 large egg, lightly beaten
- 1 t vanilla
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 mix to flour mix and stir until combined; do not overmix.
Divide batter among muffin cups. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Let muffins cool completely in pan on a wire rack, about 30 minutes.