These Banana Zucchini Muffins have a full serving of veggies! Made with bananas, zucchini, ground flax seeds and walnuts.
- ¾ cups Whole wheat white flour
- ¾ cups All purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 tablespoons Ground flax seeds
- 2 whole Medium ripe bananas, mashed
- 1 cup Sugar
- ⅓ cups Vegetable oil
- 1 teaspoon Vanilla extract
- 1 whole Zucchini, finely grated
- ½ cups Nuts, chopped
- 2 tablespoons Rolled oats (optional)
Preheat oven to 350ºF and line a muffin pan with cupcake liners. Put aside.
In a medium bowl, add the flours, baking soda, salt, cinnamon, and flaxseed meal and whisk together. In another bowl, combine the bananas, sugar, vegetable oil and vanilla extract. Mix the wet ingredients with the dry ingredients.
Stir in the grated zucchini and walnuts to mix well. Use an ice cream scoop to scoop the batter into each of the muffin cups. Sprinkle the tops of the muffins with some grated oats. Bake for 25 to 30 minutes. Cool before serving.