Breakfast

Zucchini, Banana, and Flaxseed Muffins is for Breakfast.

Zucchini, Banana, and Flaxseed Muffins takes 10 minutes to prepare.

Zucchini, Banana, and Flaxseed Muffins takes 20 minutes to cook.

Zucchini, Banana, and Flaxseed Muffins makes 12 servings.

The ingredients for Zucchini, Banana, and Flaxseed Muffins are:

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

Here is how you make Zucchini, Banana, and Flaxseed Muffins:

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). 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.Serving Size: 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user PALLSTHREE.

The nutritional information for Zucchini, Banana, and Flaxseed Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 172.2

• Total Fat: 2.1 g
• Cholesterol: 15.8 mg
• Sodium: 367.4 mg
• Total Carbs: 41.6 g
• Dietary Fiber: 1.9 g
• Protein: 4.2 g