Mrs. Regueiro's Plate: Zucchini Banana Flaxseed Muffins

Friday, August 26, 2011

Zucchini Banana Flaxseed Muffins

Oh wonderful Friday, thank goodness you are back. I have missed you.

Normally I like to end my Friday with a rather sweet and delicious foodie post, but I have been enjoying these scrumptious muffins all week long. If you still have plenty of zucchini from your garden, you need to make these muffins. These muffins are combination of zucchini and banana bread with a little bit of flaxseed. Flaxseed doesn’t sound right at all, but it’s healthy for you. That’s all you need to know, it’s fiber-iffic.

These are perfect for breakfast, a snack, or just because you want a muffin. It’s my darn sweet tooth that I try to fight off those sugar cravings. This is perfect for those “omg-gimme-sweets-carbs-of-fun” moments. You’ll be surprised that there is no vegetable oil or butter used in this recipe. I was a little leery that the recipe had an error, but there the magic lies within the fruits. The shredded zucchini bits and ripe ole bananas helps with the moisture of the muffin, and it gives its fantastic flavor.

Healthy and totally delicious!

Zucchini Banana Flaxseed Muffins

Zucchini Banana Flaxseed Muffins

Adapted from Everyday Food
Printable Recipe
Ingredients:
1 ¾ cup all-purpose flour
½ cup ground flaxseed
1 cup lightly packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 ½ cups grated zucchini (from 1- 2 large zucchini)
1 to 2 mashed bananas (about ⅓ cup)
6 ounces Greek yogurt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract


Preparation:


Preheat oven to 350 degrees. Add your muffin liners to the pan.


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 the bowl of the stand mixer, mix the egg, milk and vanilla extract,. With the speed on low, slowly add the flour mixture to wet mixture until combined.


Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan and transfer to cooling rack. Cool completely before placing in an airtight container.


Yield: 18 muffins

Zucchini Banana Flaxseed Muffins (2)

Review: Yum, and these totally hit the sweet spot whenever that 10am morning craving came in. My typical breakfasts include eggs and coffee, and so it was nice to add a little bit of healthy carbs. Plus, I had leftover cream cheese frosting, and I might have added some on half the muffins…just for a sweeter taste.

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