Ingredients

2 cup unbleached all-purpose flour
½ cup flax meal
1 tsp. baking soda
½ tsp. salt
3 medium, ripe bananas
1 ½ cup zucchini, finely grated (1 medium/large)
½ cup maple syrup or honey
¼ cup oil
2/3 cup plain or vanilla Greek yogurt
2 eggs
½ tsp. vanilla

Jen Says

Zucchini is in abundance in the summer months and I’m always looking for ways to use it outside of salads. Here is a great recipe to use that extra zucchini and create healthy on-the go muffins PERFECT FOR LUNCH BOX SNACKS.

LEFTOVER LOVE

Banana Zucchini Flax Muffins

Zucchini is in abundance in the summer months and I’m always looking for ways to use it outside of salads. Here is a great recipe to use that extra zucchini and create healthy on-the go muffins perfect for lunch box snacks.

30

minutes

12

servings

• Preheat oven to 375°F
• Combine flour, flax, baking soda, and salt in a large mixing bowl.
• In a separate bowl mash bananas and then stir in zucchini, oil, syrup, yogurt, eggs and vanilla.
• Pour the banana mixture into the flour combo and stir to blend.
• Fill muffin pans ¾ full and bake for 22-25 minutes. Let sit to cool

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