Zucchini, Banana, and Flaxseed Muffins

Zucchini rolled in chicken, zucchini in a salad, zucchini in a frittata … and now zucchini in muffins. Apparently I can’t get enough of the long green summer squash.

These muffins are a “healthified” hybrid of zucchini bread and banana bread. You won’t find any oil or butter in this recipe, but instead a vegetable, a fruit, and nutrient-rich flaxseed. The zucchini and banana provide moisture in the muffins, helping to keep them low in fat.

I made a few modifications to this Martha Stewart recipe: I upped the amount of cinnamon, replaced whole milk with skim, and swapped in some whole wheat flour to add more whole grains. I was happy to see the recipe called for flaxseed… did I tell you how much I love this wonder food?

I sprinkle ground flaxseed in yogurt parfaits, smoothies, cereal, etc. Plus it’s a great way to get nutrients and minerals (like fiber, lignans, omega-3 oils, and iron) into baked goods.

So the verdict on this healthy baked good: Yummy (with a capital Y)! The muffins were soft and made the apartment smell AHHH-MAZING!