Brunch

Zucchini Banana Quinoa Flaxseed Muffins is for Dessert.

Zucchini Banana Quinoa Flaxseed Muffins takes 15 minutes to prepare.

Zucchini Banana Quinoa Flaxseed Muffins takes 30 minutes to cook.

Zucchini Banana Quinoa Flaxseed Muffins makes 24 servings.

The ingredients for Zucchini Banana Quinoa Flaxseed Muffins are:

? nonstick cooking spray
? ? cup all-purpose flour
? ? cup whole wheat flour
? 1/2 cup ground flaxseed
? 3/4 cup lightly packed light-brown sugar
? 2 teaspoons baking soda
? 1 teaspoon baking powder
? 1/2 teaspoon salt
? 1 teaspoon ground cinnamon
? 1 cup cooked quinoa
? 1 cups grated zucchini (from 1 large zucchini)
? 1/3 cup mashed banana (from 1 large banana)
? 3/4 cup lowfat milk
? 1 large egg, lightly beaten
? 1 teaspoon pure vanilla extract

Here is how you make Zucchini Banana Quinoa Flaxseed Muffins:

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add quinoa, zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.Serving Size: makes 24 mini muffinsNumber of Servings: 24Recipe submitted by SparkPeople user MIKET78.

The nutritional information for Zucchini Banana Quinoa Flaxseed Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 87.6

• Total Fat: 1.7 g
• Cholesterol: 9.3 mg
• Sodium: 182.4 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.0 g
• Protein: 2.7 g

The dietary needs meet for Zucchini Banana Quinoa Flaxseed Muffins is Vegetarian