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Zucchini, Banana and Flaxseed Muffins

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Makes 1/3 C mashed ripe banana

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Ingredients

  • 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

Details

Preparation

Step 1

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.

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