Martha Stewart Zucchini, Banana, and Flaxseed Muffins

Martha Stewart Zucchini, Banana, and Flaxseed Muffins are easy, no-butter breakfast muffins with grated zucchini and ripe banana for moisture. Ground flaxseed and warm cinnamon add nutty depth to these low-fat summer favorites, sweetened with brown sugar.

Pack them for school lunches or weekend meal prep since they keep well at room temperature for 3 days. Stir the batter just until combined, because overmixing turns these tender muffins dense.

Martha Stewart Zucchini, Banana, and Flaxseed Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

Tender, lightly sweet muffins with flecks of zucchini and flaxseed in every golden bite, made moist by ripe banana and no added fat.

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
  

Directions

• Mix the batter: 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).
• Bake the muffins: 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.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), OXO 4-sided box grater, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze zucchini banana flaxseed muffins?

Store them in a freezer bag for up to 2 months. Thaw overnight at room temperature or microwave for 20 to 30 seconds. They hold up well from frozen because the banana and zucchini keep the crumb moist even after reheating.

What can I use instead of flaxseed in these muffins?

Wheat germ, oat bran, or chia seeds all work as 1:1 swaps for ground flaxseed. Wheat germ gives a slightly toasty flavor, while chia adds a mild crunch when unground. The texture stays close to the original either way.

How do I keep zucchini muffins from getting soggy?

Squeeze the grated zucchini in a clean kitchen towel to remove excess water before adding it to the batter. If your zucchini is very wet, removing about 2 tablespoons of liquid makes a noticeable difference. Let the muffins cool in the pan on a rack to firm up before handling.

Can I use whole wheat flour in these muffins?

Swap half the all-purpose flour with whole wheat flour for a heartier texture without making them too dense. Going full whole wheat can make the muffins heavy since there is no butter or oil to lighten them. Stick to a 50/50 split for the best results.

How long do zucchini banana muffins last at room temperature?

They keep in an airtight container at room temperature for up to 3 days, per the original recipe notes. After that they start to dry out around the edges, so freeze any you will not eat by day 3. Wrapping each muffin individually in plastic wrap before placing in the container keeps them softer longer.