Zucchini Banana Flax Muffins. Say that five times fast...A lot of words for one little muffin. Seriously though, these muffins pack a punch.
I have very picky eaters, as in one child literally doesn't like anything but Chicken Nuggets and Burritos (not kidding). However, there is a silver lining to his lack of cravings and un-mature palate. He LOVES muffins and will eat ANY muffin. So, I make them A LOT and I sneak good stuff in them so he gets some nutrition on a daily basis. One of my favorite go to recipes is from good ol' Martha Stewart (or at least her food editors). Here is the recipe! Enjoy. XoX
Zucchini, Banana Flax Muffins:
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled) ** I used 1 cup all-purpouse and 3/4 cup whole wheat **
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) ** I used 2 bananas **
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup of mini Chocolate chips
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.
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.