Rise ‘n shine – we just baked you our ZBF Morning Muffins! If you haven’t already figured it out, Z stands for zucchini, B is for banana, and F is the secret ingredient…Flaxseed! These muffins have a bunch of veggies, a half a cup ground flaxseed, and no added fats (i.e. butter or oil), which combine to make these muffins a great way to start the morning.
Ground Flaxseed
We purchase coarse ground flaxseed from our local grocery store. However, if you can’t find pre-ground flaxseed, you can pulse whole flaxseed in your food processor for a few seconds. Just make sure when measuring your flaxseed for this recipe to measure it after it has been ground.
If you already haven’t noticed, if there is a way to add veggies to baked goods, you can count on us… for example, see our Carrot & Zucchini Vanilla Cake, Spiced Pecan Sweet Potato Cupcakes, THE Zucchini Bread, Buttermilk Carrot Cake, or our Pumpkin Pecan Fudge.
We decided to take these muffins up a notch by adding chopped dark chocolate chunks. However, if chocolate isn’t your thing for breakfast, these muffins are great without it, or you can add raisins instead. Yum!
- 1¾ cups all-purpose flour
- ½ cup ground flaxseed
- 1 cup lightly packed light-brown sugar
- 1 teaspoons baking soda
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of ground clove
- ½ cup dark chocolate chunks
- 1½ cups coarsely grated zucchini
- ½ cup mashed ripe banana
- ¾ cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Preheat oven to 350 °F and line your muffin tray, or lightly coat 12 standard muffin cups with cooking spray.
- In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and clove. Set aside.
- In a small bowl, mash banana and whisk in milk, egg, and vanilla.
- Add the chocolate chunks into the flour mixture and stir until combined.
- Add the banana milk mixture and zucchini to the flour mixture and stir to combine. Be careful not to over mix.
- Divide batter among muffin cups. Bake until a tooth pick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
