Zucchini Banana Flaxseed Muffins

These nutrient-packed muffins are delicious! I adapted them from Martha Stewart’s recipe by substituting for whole wheat flour, low fat milk, and halving the sugar and they still came out so good.

Recipe yield: about 12 muffins

1 3/4 cup whole wheat flour
1/2 cup ground flaxseed
1/2 cup brown sugar, lightly packed
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups coarsely grated zucchini, 1 medium-large zucchini
1/3 cup mashed banana, 1 large banana
3/4 cup reduced fat milk, I used 1 percent
1 teaspoon vanilla extract
1 egg, whisked

1. Preheat oven to 350* and prepare muffin tins
2. In large bowl, combine all dry ingredients (flour- salt) and mix together
3. Add grated zucchini and mashed banana to the dry ingredients and stir to combine
4. In a separate small bowl, whisk milk, vanilla, and egg together
5. Add the wet ingredients into the flour mixture and stir until combined.
6. Pour muffin mix into lined or greased muffin tins and bake for 20-25 minutes*

* If making mini muffins, bake for about 15 minutes

I doubled the recipe and made 24 regular muffins and 12 mini muffins. I only baked about 1/3 and froze the rest. I have found that the best way to freeze muffins is to freeze the batter in the paper/ tinfoil liners in a muffin tin and then transfer them into a freezer bag once fully frozen. When you are ready to eat fresh baked muffins, take out as many as you’d like and place them in a muffin tin and bake for 20-25 minutes in a 350* oven (it may take a little longer for the frozen muffins to cook but not much at all)



Cole gives them the thumbs up!

Helping mom with the liners


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