1¾ cups flour (spooned and leveled) (I used organic/unbleached)
½ cup ground flaxseed (I used ½ c. flaxseed & 2 tbsp organic butter: softened)
1 cup lightly packed light-brown sugar (I used 1 c. coconut sugar)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon coarse salt
1 teaspoon ground cinnamon
1½ cups coarsely grated zucchini (from 1 large zucchini)
⅓ cup mashed ripe banana (from 1 large banana) (I used ½ cup)
¾ cup whole milk (I used almond milk)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Instructions
STEP 1
Preheat oven to 350 degrees. Grease 12 standard muffin cups. In a large bowl, whisk together flour, flaxseed, butter, coconut 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).
STEP 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.
Recipe by OurKidsMom at https://www.ourkidsmom.com/zucchini-banana-muffins-recipe/