Zucchini-Banana Flaxseed Muffins

MAKES: 12 MUFFINS
PREP: 30 MINS
BAKE: 20 MINS
COOL: 5 MINS

 

 

 

 


Ingredients

1/2 cup regular rolled oats

2 tablespoons packed brown sugar

2 tablespoons butter, melted

1 1/4 cups whole wheat flour

1/2 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup flaxseed meal

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs, lightly beaten

3/4 cup fat-free milk

2 tablespoons canola oil

1/2 cup finely shredded unpeeled zucchini

1/3 cup mashed banana


Directions
  1. Preheat oven to 400 degrees 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.