ZUCCHINI FLAX MUFFINS RECIPES

Name: Zucchini Flaxseed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 12
Ingredients: 1 1/4 cups whole wheat flour; 1/2 cup ground flax seed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 eggs, slightly beaten; 1 1/2 cups zucchini, grated; 3/4 cup dried cranberries; 1/2 cup brown sugar; 1/3 cup vegetable oil; 2 tablespoons lemon zest; 2 tablespoons lemon juice

ZUCCHINI FLAXSEED MUFFINS RECIPE - FOOD.COM

Zucchini Flaxseed Muffins Recipe - Food.com image

Make and share this Zucchini Flaxseed Muffins recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 12

Number Of Ingredients 13

Ingredients

1 1/4 cups whole wheat flour
1/2 cup ground flax seed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, slightly beaten
1 1/2 cups zucchini, grated
3/4 cup dried cranberries
1/2 cup brown sugar
1/3 cup vegetable oil
2 tablespoons lemon zest
2 tablespoons lemon juice

Steps:

Preheat oven to 350.
Grease 12 cup muffin pan.
Whisk together flour, flaxseed,baking powder,cinnamon,baking soda and nutmeg.
In another bowl combine eggs, zucchini, cranberries, sugar,oil,lemon juice and zest.
Pour egg mixture over oil and stir just until combined.
Spoon into muffin pan.
Bake for about 20 minutes or until done.

Nutrition Facts : Calories 175.1, FatContent 9.2, SaturatedFatContent 1.3, CholesterolContent 31, SodiumContent 130.5, CarbohydrateContent 21.3, FiberContent 3.2, SugarContent 9.8, ProteinContent 3.8

ZUCCHINI, BANANA, AND FLAXSEED MUFFINS RECIPE | MARTHA STEWART

Zucchini, Banana, and Flaxseed Muffins Recipe | Martha Stewart image

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 13

Ingredients

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

Steps:

Preheat oven to 350 degrees. 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.

Nutrition Facts : Calories 183 g, FatContent 2 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 1 g

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