Zucchini Banana And Flaxseed Muffins Recipes
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
ZUCCHINI, BANANA, FLAXSEED MUFFIN
Make and share this Zucchini, Banana, Flaxseed Muffin recipe from Food.com.
Provided by Muddyboots
Categories Quick Breads
Time 40m
Yield 12 muffin
Number Of Ingredients 12
Steps:
- Preheat oven 350 degrees Fahrenheit.
- Lightly coat 12 muffin cups with cooking spray.
- Grind flaxseed for 1/2 cup.
- Grate the zucchini coarsely.
- Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
- Add zucchini and banana and stir until combined.
- Mix milk, egg and vanilla and add to mixture. Do not overmix.
- Bake 20 to 25 minutes.
- Cool on rack before removing from muffin pans.
Nutrition Facts : Calories 198.6, Fat 4.1, SaturatedFat 0.7, Cholesterol 17, Sodium 358.3, Carbohydrate 36.9, Fiber 2.8, Sugar 19.9, Protein 4.5
ZUCCHINI FLAXSEED MUFFINS
Make and share this Zucchini Flaxseed Muffins recipe from Food.com.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 35m
Yield 12 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease 12 cup muffin pan.
- Whisk together flour, flaxseed,baking powder,cinnamon,baking soda and nutmeg.
- In another bowl combine eggs, zucchini, cranberries, sugar,oil,lemon juice and zest.
- Pour egg mixture over oil and stir just until combined.
- Spoon into muffin pan.
- Bake for about 20 minutes or until done.
Nutrition Facts : Calories 175.1, Fat 9.2, SaturatedFat 1.3, Cholesterol 31, Sodium 130.5, Carbohydrate 21.3, Fiber 3.2, Sugar 9.8, Protein 3.8
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