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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°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.

  • 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).

  • Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle oat mixture over batter. Bake 20 minutes or until golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

Reviews (1)

8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5.0 stars
I really enjoyed these muffins! My fiancee is gluten intolerant so I switched up the flours: whole wheat for buckwheat and all purpose for coconut. Coconut flour is always quite dry so I added in more banana and dash more butter and milk so even it out. They are delicious and am very happy to have this recipe in my pocket!
Rating: 1 stars
I would rate it 3/5. It could have had a little more banana in the recipe so it wasn't so dry.