Zucchini, Banana and Flaxseed Muffins

By soccercat

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Ingredients

• nonstick cooking spray
• 1-3/4 cup all purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light brown sugar
• 2 teas. baking soda
• 1 teas. baking powder
• 1/2 teas. coarse salt
• 1 teas. ground cinnamon
• 1-1/2 cups coarsely grated zucchini (1 large zucchini)
• 1/3 cup mashed ripe banana (1 large banana)
• 3/4 cup whole milk
• 1 large egg beaten
• 1 teas. pure vanilla extract

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 mixture to flour mixture and stir until combined (do not over mix).

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. (Store in an air tight container, up to 3 days.)

cal 183, fat 2 g., protein 5 g., carb. 38, fiber 3 g.