Zucchini Banana & Flax Mmmmmuffins

So here's my latest obsession - I make a batch of these delicious and healthy muffins every week!  They are so simple to make and taste so moist and hearty too.  They go perfectly with a smoothie for breakfast or with some plain yogurt as a snack.

The recipe comes from the Septemeber 2011 issue of Everyday Food Magazine (a Martha Stewart mag):

You'll need:
1 3/4 cup all purpose flour
1/2 cup flaxseed (ground)
1 cup lightly packed light brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 tsp ground cinnamon
1 1/2 cups coarsly grated zucchini (1 large zucchini)
1/3 cup mashed ripe banana (1 banana)
3/4 cup whole milk
1 large egg, lightly beaten 
1 tsp vanilla extract

* As usual, I tried some substitutions and they worked!  I substituted all the flour for whole wheat flour and whole milk for the same amount of unsweetened soy milk.

Preheat your oven to 350 degrees.  In a large bowl, whisk together the powder ingredients (flour, brown sugar, flaxseed, baking soda and powder, salt and cinnamon.  Next add the zucchini and banana and stir them in.  In another small bowl, whisk the egg, milk and vanilla before adding it to the flour mixture.  Combine these together but do not over mix them.


Divide the mixture among your muffin cups and bake them for about 22 minutes (depending on your oven). Use a toothpick to make sure they are cooked through. Let them cool for about 30 minutes...but eat one fresh out of the oven first!

Enjoy! xoxo