Banana Zucchini Muffins

Ingredients:

Nonstick cooking spray

1 3/4 C All-purpose flour

1/2 C Ground flaxseed

1 C Lightly packed brown sugar

2 t Baking soda

1 t Baking powder

1/2 t Coarse salt

1 t Ground cinnamon

1 1/2 C Coarsely grated zucchini

1/3 C Mashed ripe banana

3/4 C Milk

1 Large egg, lightly beaten

1 t Vanilla extract

Directions:

Lightly coat muffin pan with nonstick spray. Preheat oven to 350 degrees. 

In a large bowl, combine flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon. 

Mix in zucchini and banana. 

In a small bowl, whisk together milk, egg, and vanilla. 

Add the milk mixture to the zucchini mixture. Stir until combined, being careful not to overmix. 

Pour batter into muffin pan. 

Bake for 20-25 minutes, until toothpick in center comes out clean. 

Remove to cooling rack. 

Yield: 12 Muffins

Optional: Try adding 1 C of raisins or chopped dates for a fun twist! Add in at the end after the milk/egg mixture goes in. 

* Adapted from http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins