Zucchini, Banana, Flaxseed Muffin Recipe

Name: Zucchini, Banana, Flaxseed Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour; 1/2 cup flax seed; 1 cup brown sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon coarse salt; 1 teaspoon cinnamon; 1 1/2 cups zucchini; 1/3 cup mashed banana (1 banana); 3/4 cup whole milk; 1 egg; 1 teaspoon vanilla

Servings: persons

1 3/4 cups flour
1/2 cup flax seed
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon cinnamon
1 1/2 cups zucchini
1/3 cup mashed banana (1 banana)
3/4 cup whole milk
1 egg
1 teaspoon vanilla

1
Preheat oven 350 degrees Fahrenheit.
2
Lightly coat 12 muffin cups with cooking spray.
3
Grind flaxseed for 1/2 cup.
4
Grate the zucchini coarsely.
5
Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
6
Add zucchini and banana and stir until combined.
7
Mix milk, egg and vanilla and add to mixture. Do not overmix.
8
Bake 20 to 25 minutes.
9
Cool on rack before removing from muffin pans.

665

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups flour, 1/2 cup flax seed, 1 cup brown sugar, 2 teaspoons baking soda, and more.

Yes, Zucchini, Banana, Flaxseed Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini, Banana, Flaxseed Muffin

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