Zucchini, Banana, and Flaxseed Muffins

modified from: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

 

1 3/4 C. whole wheat flour* (spooned and leveled)
1/2 C. ground flaxseed
1 C. lightly packed light-brown sugar  (I like to reduce to 2/3 C.)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
1 tsp. ground cinnamon
1 1/2 C. coarsely grated zucchini
1/3 C. mashed ripe banana (from 1 large banana)
3/4 C. whole milk ( I use 2%)
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1/2 C. chopped roasted walnuts 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray or use cupcake liners. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini, banana, and walnuts 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. 

Yield: 12-15 muffins (I have doubled it every time and get about 20 muffins)

* I have used a spelt flour and whole wheat flour combination that turned out well. 
For gluten free: Use 1 cup all purpose gluten free flour plus 3/4 cup almond flour. About any combination of gluten free flour would work. 

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