Zucchini Banana Muffins Recipe
Serves: 12
  • 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
  1. STEP 1
  2. 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).
  3. STEP 2
  4. 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 http://www.ourkidsmom.com/zucchini-banana-muffins-recipe/