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

Preparation

  1. 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).
  2. 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.