Zucchini Banana Flax Muffins
Author: 
Recipe type: Breakfast
Prep: 
Cook: 
Total time: 
Serves: 12
 
A moist, healthy muffin that can easily be made regular or gluten free (see note for gluten free adaptation).
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ½ cup ground flaxseed
  • 1 cup packed brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 ½ cups grated zucchini
  • 1 mashed ripe banana
  • ¾ cup buttermilk
  • 1 large egg, lightly beaten
  • 2 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350F. Line 12 muffin cups with papers or spray with cooking spray.
  2. In a large bowl, whisk together flours, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. In a small bowl, stir together zucchini and mashed bananas. Add to flour mixture and stir to combine.
  4. In medium bowl (or the zucchini bowl you just emptied to save on dishes!), whisk together milk, egg and vanilla. Add milk mixture to flour mixture and stir gently until combined (do not overmix or muffins will be tough).
  5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-23 minutes. Let cool for 5 minutes in pan and then transfer to wire rack to cool completely.
  6. Store in airtight container at room temperature for 3-5 days, or freeze in an airtight container and reheat as needed.
Notes
Gluten free: substitute all purpose gluten free flour and 1 ½ tsp xantham gum for the regular flour.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/09/zucchini-banana-flax-muffins/