Zucchini-Banana Flaxseed Muffins


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

Zucchini-Banana Flaxseed Muffins
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
20 mins
Cool Time:
5 mins
Total Time:
55 mins
12 muffins


  • ½ cup regular rolled oats

  • 2 tablespoon packed brown sugar

  • 2 tablespoon butter, melted

  • 1 ¼ cup whole wheat flour

  • ½ cup all-purpose flour

  • cup granulated sugar

  • ¼ cup flaxseed meal

  • 1 ½ teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 2 eggs, lightly beaten

  • ¾ cup fat-free milk

  • 2 tablespoon canola oil

  • ½ cup finely shredded unpeeled zucchini

  • cup mashed banana


  1. 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.

  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 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.

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