Zucchini, Flax Seed and Banana Muffins

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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 and Hodgson Mill Milled Flax Seed), bananas, golden raisins and of course, zucchini.

Ingredients

Directions

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. 

 Adapted from Everyday Food Magazine

 



Makes 12 muffins Print this Recipe

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