From Martha Stewart Living Omnimedia
Start your morning on the right foot with a delicious batch of muffins!

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Nutritional Information
(per serving)
Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
zucchini, banana and flaxseed muffins

Courtesy of Martha Stewart

Yields: 12

Total Time: 25 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    1 3/4 cup(s) all-purpose flour, spooned and leveled
    1/2 cup(s) ground flaxseed
    1 cup(s) light-brown sugar, lightly packed
    2 teaspoon(s) baking soda
    1 teaspoon(s) baking powder
    1/2 teaspoon(s) coarse salt
    1 teaspoon(s) ground cinnamon
    1 1/2 cup(s) zucchini, (1 large zucchini), coarsely grated
    1/3 cup(s) (1 large) ripe banana, mashed
    3/4 cup(s) whole milk
    1 teaspoon(s) pure vanilla extract
    Nonstick cooking spray
    1 large egg, lightly beaten

Directions

    Preheat oven to 350 degrees F. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
    Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.