Zucchini-Banana Flaxseed Muffins

Zucchini, bananas, and flaxseed -- a delicious way to pack your morning with nutrients.

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4.0 by 4 people

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  • Makes: 12 muffins
  • Prep: 30 mins
  • Bake: 20 mins
  • Cool: 5 mins

Zucchini-Banana Flaxseed Muffins

Directions

  1. Preheat oven to 400 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray. In a small bowl stir together oats, brown sugar, and melted butter.
  2. In a medium bowl stir together next eight ingredients (through salt). Make a well in center of our mixture. In a small bowl combine remaining ingredients. Add egg mixture all at once to our mixture. Stir just until moistened (batter should be slightly lumpy).
  3. Spoon batter into prepared muffin cups, filling each nearly full. Bake 20 minutes or until golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.
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Reviews (1)

4 Ratings
315 Days Ago
1.0
I would rate it 3/5. It could have had a little more banana in the recipe so it wasn't so dry.

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