Zucchini, Banana, and Flaxseed Muffins

coconutbutter

Mon, May 26 2014, 4:21 am

Just wanted to share this yummy recipe I found on the web.

http://www.marthastewart.com/8.....ffins

INGREDIENTS

Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
COOK'S NOTE
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
DIRECTIONS

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 overmix).
STEP 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.

I made it with Demerara sugar, whole wheat flour and water instead of milk. These are extremely filling. Enjoy!