Breakfast

Zucchini-Banana Flaxseed Muffins is for Breakfast.

Zucchini-Banana Flaxseed Muffins takes 15 minutes to prepare.

Zucchini-Banana Flaxseed Muffins takes 20 minutes to cook.

Zucchini-Banana Flaxseed Muffins makes 18 servings.

The ingredients for Zucchini-Banana 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 Flaxseed Muffins:

Preheat oven to 350 degrees. Lightly coat a 12 and a 6 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 (about a 1/4 cup per muffin). 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: Makes 18 MuffinsNumber of Servings: 18Recipe submitted by SparkPeople user LBLAMIRES.

The nutritional information for Zucchini-Banana Flaxseed Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 127.8

• Total Fat: 2.1 g
• Cholesterol: 11.0 mg
• Sodium: 308.2 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 1.9 g
• Protein: 2.9 g