Zucchini Banana Flaxseed Muffins

I’m hoping to post a last recipe or two before we move, but life has already gotten crazy and, honestly, I might not be back for some time. Dustin graduated from his residency and master’s program this weekend. We’ve had family coming and going and week move in a week and a half (to Colorado) and have yet to pack a thing. But I did reserve a rental truck this morning, so progress! I’ve been cooking on and off. Mostly old favorites and a few new recipes that will eventually be published. These muffins I’ve already made 2 3? times and could totally go for another batch right now. We’re trying to eat everything left in the fridge and freezer all of my frozen bananas are becoming muffins.

Add this to the list of muffins I feel good about feeding my toddler. They’re made with whole wheat, flaxseed, zucchini, and a bit of honey. There’s some Greek yogurt and coconut oil in there, too. And if you’re feeling indulgent, a few chocolate chips. I just sprinkled a few on top to make them extra alluring.

Zucchini Banana Flaxseed Muffins

INGREDIENTS

1 1/4 cups white whole wheat flour
1/4 cup ground flaxseed (optional- add another 1/4 cup flour if not using)
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. salt
2 medium bananas, mashed
1 Tbsp. coconut oil
1 tsp. vanilla extract
1 egg
1/4 cup honey
1/3 cup plain nonfat Greek yogurt
1 cup shredded zucchini
1/2 cup chocolate chips (optional- I put a few on top of each muffin)

DIRECTIONS

1. Preheat oven to 375 F. Line 12-cup muffin tin with liners and/or generously grease with nonstick cooking spray.

2. In medium bowl combine flour, flaxseed (if using), baking powder, baking soda, and cinnamon; set aside.

3. In a large bow mix together mashed banana, oil, honey, vanilla and egg until smooth. Add in zucchini (if very moist, squeeze extra moisture out first) and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Do not overmix. Gently fold in chocolate chips, if using.

4. Evenly divide batter into muffin cups. Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Makes 12 muffins.

(Adapted from Ambitious Kitchen)

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