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csa eats! zucchini, banana, and flaxseed muffins

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these are pretty yummy and were easy to make! it was in everyday food magazine  – featured as a healthy start recipe. I keep bananas frozen in the fridge. I used paper cup liners to make clean up/storage easier. had to use coconut milk to make these dairy free. only needed the 20 minutes to bake. while it was good – something is missing though. like they need some extra flavor. maybe more banana or more spices. also some walnuts would be nice! next time….

zucchini, banana, and flaxseed muffins from everyday food magazine

nonstick cooking spray

1 3/4 cups all purpose flour

1/2 cup ground flaxseed

1 cup light brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

1 teaspoon 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

preheat oven to 350. 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. (store in an airtight container, up to 3 days). makes 12


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