Zucchini, Banana, and Flaxseed Muffins

Ingredients


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


Preparation


1. Preheat oven to 350.  Lightly coat 12 standard muffin cups with cooking spray (there was enough batter for about 15 muffins actually).  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).


2. 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 air-tight container, up to 3 days, or freeze.

*Recipe from Everyday Food Issue 85.

- Sarah