ZBFMuffin_1Rise ‘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.

ZBFMuffin_2 ZBFMuffin_3 ZBFMuffin_4

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 CakeSpiced Pecan Sweet Potato Cupcakes, THE Zucchini BreadButtermilk 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!


ZBF Morning Muffins with Dark Chocolate
Prep time: 
Cook time: 
Total time: 
Yields: 12
Zucchini, banana, and flaxseed muffins with dark chocolate chunks.
  • 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
  1. Preheat oven to 350 °F and line your muffin tray, or lightly coat 12 standard muffin cups with cooking spray.
  2. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and clove. Set aside.
  3. In a small bowl, mash banana and whisk in milk, egg, and vanilla.
  4. Add the chocolate chunks into the flour mixture and stir until combined.
  5. Add the banana milk mixture and zucchini to the flour mixture and stir to combine. Be careful not to over mix.
  6. 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.
There is a difference in size between a standard muffin tin and a cupcake tin. If using a cupcake tin, fill 18 cups approximately ¾ of the way full and bake 18-20 min.