Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini, Banana, and Flaxseed Muffins 3.6 (1,054) Yield: 12 Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. Directions 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). 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. Credit: John Kernick Cook's Notes Store in an airtight container, up to 3 days.