Zucchini, Banana, and Flaxseed Muffins

nonstick cooking spray
1¾ cups flour, unbleached (spooned and leveled)
½ cup ground flaxseed
1 cup light-brown sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. coarse sea salt
1 tsp. ground cinnamon
1½ cups zucchini, coarsely grated (from 1 large zucchini)
1/3 cup banana, mashed (from 1 large banana)
¾ cup whole milk
1 large egg, lightly beaten
1 tsp. pure vanilla extract

Preheat oven to 350°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 over mix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Makes 12.

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