Zucchini, Banana and Flaxseed Muffins
Source: Everyday Food, Sept 2011
Non-stick cooking spray
1 3/4 cups all-purpose flour
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 tsp cinnamon
1 1/2 cups coarsely grated zucchini (about 1 large)
1/3 cup mashed ripe banana (about 1 large)
3/4 cup whole milk
1 large egg, lightly beaten
1 tsp vanilla
1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray. In large bowl, whisk together flour, flaxseed, brown sugar, baking soda, salt and cinnamon. Add zucchini and banana and stir to combine. In small bowl, whisk together milk, egg and vanilla. Add milk mixture to flour mixture and stir until combined (do not over mix).
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 airtight container up to 3 days.
Makes 12 Muffins