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Zucchini, Flax Seed and Banana Muffins

 

It’s mid August and zucchini season is just getting started.  The zucchini plants in my garden have been knocking themselves out, producing squash after squash until I’m almost afraid to go outside for fear of finding yet another zucchini to pick.  It’s not long after this time of year that my family has just about had their fill of zucchini.  In order to preempt a zucchini mutiny from occurring, I came up with a delicious little muffin that no one could resist – zucchini or not.  These Zucchini, Flax Seed and Banana Muffins are lightly sweet, packed with not one but two healthy Hodgson Mill whole grains (Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed), bananas, golden raisins and of course, zucchini.

 

Gather up the following ingredients; Hodgson Mill Whole Wheat Flour, Hodgson Mill Milled Flax Seed, Hodgson Mill Naturally White Flour, a banana, zucchini and some golden raisins to get started.  These muffins are easy to put together and are perfect for breakfast, a late morning snack or an afternoon treat.  With all of the good things going on in these muffins, they’re great just about any time.

 

Put the dry ingredients – flour, flax seed, brown sugar, baking soda, salt and cinnamon – in a large mixing bowl and whisk together.

Why put milled flax seed into these muffins?  For starters, it’s a great source of OMEGA 3-oils, fiber and other essential nutrients.  Also, by including a whopping  half-cup full of Hodgson Mill Milled Flax Seed to these muffins, we’re adding an extra 12 grams of protein to this recipe, which means you’ll likely feel fuller longer;  not too shabby.

 

Coarsely grate the zucchini and add it along with the banana and raisins to the flour mixture.  Stir to combine. 

 

Combine the wet ingredients, milk, egg and vanilla, in a small container and add it to the zucchini mixture.  Stir until just combined.  Be careful not to over mix. 

Divide the batter into a 12-cup muffin pan, lined with paper cups or sprayed with non-stick cooking spray.  Bake in a 350oF oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan and then remove to a wire rack to finish cooling. 

 

These Zucchini, Flax Seed and Banana Muffins were a big hit –zucchini and all.  The fresh zucchini and banana helps make these muffins moist and tender and the golden raisins add little bursts of extra sweetness in each bite.  Plus, it’s hard not to feel good eating these muffins with all of the whole grain goodness included from the Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed.  This is a much better-for-you muffin than most any kind you could buy at a restaurant or store.

Next time you’re overloaded with zucchini or are looking for a healthy muffin recipe, try making these Zucchini, Flax Seed and Banana Muffins. And if you like these, give our other favorite zucchini muffin a try; Zucchini-Chocolate Chip Muffins.  You can’t go wrong with either recipe and they both make eating zucchini and healthy whole grains something to look forward to.  Enjoy! 

Zucchini, Flax Seed and Banana Muffins 

 

Ingredients


Instructions

In a large mixing bowl, whisk together the flour, flax seed, brown sugar, baking soda, baking powder, salt and cinnamon.  Add the zucchini, banana and raisins.  Stir to combine.  In another bowl, whisk together the milk, egg and vanilla.  Add to the zucchini mixture and stir until just combined, being careful not to over mix. Divide the batter into a 12-cup muffin pan, lined with paper cups or sprayed with non-stick cooking spray.  Bake in a 350oF oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan and then remove to a wire rack to finish cooling.   Muffins can be stored in an airtight container for up to three days. 

Servings

Makes 12 muffins

Adapted from Everyday Food Magazine


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Author: Holly






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Showing 7 Comments
Avatar  Jackie 11 months agoReply

Well this time I used fresh blueberries and dried cranberries and tried the less brown sugar, more flour. Still moist and very delish!

Avatar  Holly 10 months agoReply

Hi Jackie! Thanks for sharing some new ways to make these muffins! I can't wait to hear what you try next :) Happy baking!

Avatar  Jackie 11 months agoReply

I switched out the raisins for dried cherries and they were WONDERFUL! Tonight I'm going to add nuts and a touch of cinnamon to the mix..

Avatar  Jackie 11 months agoReply

oh 3rd time making these!

Avatar  Margaret Bledsoe last yearReply

this recipe simply looks wonderful, but I want to know if there is a possibility it would be just as good without the salt and cutting the brown sugar to 1/2 cup. Wish there were some way could eliminate the soda also but guess not on that one. I may try this the way I need to eat and will let you know how it tastes.

Avatar  Holly last yearReply

Hi Margaret! I'm glad this recipe caught your eye- it's one of my family's favorites :) I'm looking forward to hearing how your muffins turn out with the changes you're making. My only advice is that you might want to increase the white flour to 1 1/2 cups to make up for the lack of volume from the reduced brown sugar. I don't think omitting the salt will make a big difference, but you'll have to let me know what you think. Since these muffins are on the heavy side with the zucchini, bananas and muffins, they need all of the leavening power they can get from the baking soda and baking powder. It's possible to change out the baking soda for more baking powder, but you would need around 5 teaspoons of baking powder to do the job and that much might affect the taste. Please report back on your muffin making changes - I love to hear about how people use my recipes. Good luck!

Avatar  Holly last yearReply

I meant to say, zucchini, bananas and raisins -not muffins ;)

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