Back to Zucchini, Banana, and Flaxseed Muffins
All Reviews for Zucchini, Banana, and Flaxseed Muffins
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
zucchini-flax-muffins-0911med107344.jpg
Ingredients
Ingredient Checklist
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Cook's Notes
Store in an airtight container, up to 3 days.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
zucchini-flax-muffins-0911med107344.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
zucchini-flax-muffins-0911med107344.jpg
zucchini-flax-muffins-0911med107344.jpg
Ingredients
Ingredients
- Nonstick cooking spray
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup ground flaxseed
- 1 cup lightly packed light-brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
- 1/3 cup mashed ripe banana (from 1 large banana)
- 3/4 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
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.
Cook's Notes
Store in an airtight container, up to 3 days.
Cook’s Notes
Store in an airtight container, up to 3 days.
Reviews (39)
Add Rating & Review
1055 Ratings
5 star values:
224
4 star values:
351
3 star values:
319
2 star values:
129
1 star values:
32
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Reviews (39)
Add Rating & Review
1055 Ratings
5 star values:
224
4 star values:
351
3 star values:
319
2 star values:
129
1 star values:
32
Add Rating & Review
1055 Ratings
5 star values:
224
4 star values:
351
3 star values:
319
2 star values:
129
1 star values:
32
1055 Ratings
5 star values:
224
4 star values:
351
3 star values:
319
2 star values:
129
1 star values:
32
1055 Ratings
5 star values:
224
4 star values:
351
3 star values:
319
2 star values:
129
1 star values:
32
- 5 star values:
- 224
- 4 star values:
- 351
- 3 star values:
- 319
- 2 star values:
- 129
- 1 star values:
- 32
Martha Stewart Member
Rating: 5 stars
02/13/2019
I used to make these everyday when I worked at a health food store. I actually had customers wait for them to come out of the oven.
Martha Stewart Member
Rating: 5 stars
01/27/2018
These are fabulously flavorful...and moist! I used whole wheat flour instead of regular AP flour and used buttermilk instead of whole milk. Cooking time was right at 22 minutes. We adore these muffins! They freeze very well, too.
Martha Stewart Member
Rating: 1 stars
11/15/2017
The recipe has too much baking soda. It tastes like eating a bar of soap.
Martha Stewart Member
Rating: 5 stars
07/28/2017
Delicious and no oil or butter needed! I switched the Flaxseed for quick oats and added fresh blueberries! So good!
Martha Stewart Member
Rating: 5 stars
05/14/2017
I love this recipe. I change it up a bit and they are so delicious..
-I used w[filtered] wheat pastry flour instead of all purpose flour
-I used demerara sugar (3/4 cup inside the recipe as with a w[filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch
-I added 1 cup chopped pecans
-If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!
Martha Stewart Member
Rating: Unrated
09/19/2016
I these muffins all the time but I would love to know the nutritional information. Does anyone know?
Martha Stewart Member
Rating: Unrated
08/03/2016
i halfed the recipe because i dont want too much muffins, but it still made 12 regular size. Plus, i halfed the sugar amount and it dose not taste sweet, so if any of you want a less sweet version i think it's ok to half it. But if you like sweeter muffins, just stick to the recipe!
Martha Stewart Member
Rating: Unrated
11/16/2015
Love these! I've made them many times and have made substitutions depending on what I have on hand. I sometimes add nutmeg or allspice. If not, I add extra cinnamon. I've also substituted whole wheat for regular flour but usually add 1 tbsp. of oil and a bit more milk as well so they're not dry. Have also added an extra banana and substituted grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).
Martha Stewart Member
Rating: Unrated
08/11/2015
Just curious if I can make this without the flaxseed, and what alterations you might use? Thanks!
Martha Stewart Member
Rating: Unrated
10/30/2014
YUMMY. I added my own twist to the recipe by putting in an extra banana and a few chocolate chips. The muffins come out very moist with adding an oil to the batter. I store them in the frig so they stay moist and wonderful.
Martha Stewart Member
Rating: 4 stars
10/28/2014
Hi, Just wondering about this recipe doesn't it need any sort of fats? Oil or butter?
Martha Stewart Member
Rating: Unrated
10/12/2014
My 2 1/2 year old loves loves loves them. She liked them made in the mini muffin pan not the full size muffin pan.
Martha Stewart Member
Rating: Unrated
05/05/2014
Iam wondering if you can substitute Flax Seed Oil please?
Martha Stewart Member
Rating: Unrated
02/02/2014
Very good recipe, my two year old enjoyed them for breakfast! I mostly kept to the recipe except I used maple syrup instead of sugar and I added a few walnuts on top before popping them into oven. Delicious, healthy snack!
Martha Stewart Member
Rating: Unrated
12/21/2013
I have to say I made this recipe with the salt and the salt is an incredible flavour profile. A beautiful salty hit amidst the sweet moist chewy muffin. Do not omit, it makes the muffin :)
Martha Stewart Member
Rating: 2 stars
09/28/2013
These are very moist and dense (= FILLING). I made these days after baking the zucchini spice bread and much preferred the consistency and taste of the bread in comparison to these muffins. I didn't think the muffins were as tasty (sweet) as the bread. My kids like them though, so that's a definite plus. I think in the future though, I'll be sticking to baking the bread....
Martha Stewart Member
Rating: 4 stars
09/09/2013
Love, Love, Love this recipe. I live in Colorado and the only thing I changed was to bake for approximately 18 min instead of 20. They are super Moist and delicious. I have only used fresh grated/peeled zucchini.
Martha Stewart Member
Rating: 4 stars
08/29/2013
I really like this recipe, but I make it a little differently because my kids are very picky. I puree the zucchini, use 1/2 wholewheat flour and 1/2 white and use 2% milk. I also add mini chic chips (just a few). Then I bake it in mini muffin tins. It works really well for school lunches and for after school snacks.
Martha Stewart Member
Rating: Unrated
08/20/2013
this is my favorite zucchini bread recipe. in lieu of bananas, i use cinnamon applesauce. because the applesauce is already season, i do not add the additional cinnamon called for in the recipe. i also bake in a loaf pan for approximately 90 minutes rather than making muffins. the bread is delicious; chewy crust with a moist middle, like a dense cake.
Martha Stewart Member
Rating: 2 stars
07/30/2013
Followed the recipe to a t, but it's too sweet and too moist (maybe also to do with the current weather situation), but the shredded zucchini is a nice splash of color.
Martha Stewart Member
Rating: Unrated
06/09/2013
We just baked it and it tastes great! We used maple syrup instead of vanilla and did not put in baking soda. Still good!
Martha Stewart Member
Rating: Unrated
04/26/2013
Omg so good! I just popped them out of the oven at 2 right now (oops!).
I made these vegan by skipping the egg and using almond milk instead of whole milk. Maybe next time I'll use oat flour to make it gluten free!
www.akanshaagrawal.com
Martha Stewart Member
Rating: 5 stars
04/25/2013
http://pinterest.com/renochs/ Follow my Foodie (aww, comfort food, deliciousness) and Healthy Foodie (many raw,vegan, Paleo, gluten free, coconut oil, etc) boards on pinterest. Many Martha Stewart recipes there as well as lots of yummy recipes I have actually made (try not to post unless I’ve tested them out).
Martha Stewart Member
Rating: 5 stars
04/25/2013
Love this muffin, it's delicious, but also my kids love it. I add a bit of shredded carrot as well and use fleur de sel in place of "coarse salt". Delicious!
Since I am shredding zucchini and usually have an odd amount, I make Alinda's kitchen zucchini carrot bread at the same time (it has shredded carrots so I use what's left from that recipe in these muffins+mini choc chips) http://www.alidaskitchen.com/2012/08/carrot-zucchini-bread.html
Martha Stewart Member
Rating: Unrated
03/07/2013
Great recipe. My family loved it. I removed the course salt as suggested and I removed the egg. There is no need with a banana AND ground flax seed. (Both are egg replacements in baking!) The muffins came out great. I served them to my husband's friends and they loved them.
Martha Stewart Member
Rating: Unrated
10/14/2012
Delicious! I didn't use the coarse salt, however... just regular grind. These muffins are extremely healthy -- moist and wonderful even without any oil! Will definitely use this recipe again. Big hit with all the teenage Scouts tonight!
Martha Stewart Member
Rating: Unrated
10/10/2012
WAY too much salt. I should have scrolled down and read the other reviews before making these. I'd say omit the salt altogether or don't use coarse.
Martha Stewart Member
Rating: Unrated
07/20/2012
The salt ruined the recipe! The muffins have a strange aftertaste now.
Martha Stewart Member
Rating: Unrated
07/17/2012
Awesome except for the coarse salt. So weird to crunch down on a salt bite in a tasty sweet muffin!
Martha Stewart Member
Rating: 5 stars
07/04/2012
I LOVE these muffins! I've made them dozens of times and they are always a big hit. I usually substitute 1/2 cup of oatmeal for some of the flour and add walnuts. A Winner!!
Martha Stewart Member
Rating: 5 stars
07/01/2012
My daughter sent me this recipe to help me control my cloresterol. I made them for coffee hour at our church and everyone seemed to enjoyed them. They are moinst, delicious and good for you. I received many compliments and requests for the recipe, particularly from mothers of young children after they saw the kids eat them up and ask for more. They were all gone. Two thumbs up!
Martha Stewart Member
Rating: Unrated
06/23/2012
These were super yummy and moist! Made the kitchen smell so good. The only tweak I made was I used whole wheat flour.
Martha Stewart Member
Rating: Unrated
09/30/2011
I made these muffins as written, except I added 3/4 cup Hershey's brand cinnamon chips (available at Meijer). They turned out great and my family gobbled them up! I will definitely make these again.
Martha Stewart Member
Rating: Unrated
09/22/2011
Great recipe! Moist and delicious. I used skim milk instead of whole milk.
Martha Stewart Member
Rating: Unrated
09/15/2011
Great, healthy muffin recipe! Thanks Martha!
I made a few changes: I upped the amount of cinnamon, replaced whole milk with skim, and swapped in some whole wheat flour to add more whole grains. I also doubled the recipe so I could freeze the extra.
You can check out my version at: http://loftybites.com/2011/09/15/zucchini-banana-and-flaxseed-muffins/
Martha Stewart Member
Rating: Unrated
09/11/2011
Very good recipe. I made it gluten free by substituting the flour with Bob's Red Mill All Purpose gluten free flour plus 3/4 tsp. xanthum gum. This is a keeper!
Martha Stewart Member
Rating: Unrated
09/08/2011
This recipe is excellent! I have a small home daycare and the kids enjoyed helping me assemble the ingredients. Grinding the flaxseed was a blast! All of the children have emptied their plates and wanted more!
Martha Stewart Member
Rating: Unrated
09/05/2011
Delicious! I used skim milk instead of whole milk and whole flaxseeds instead of ground. I also doubled the recipe because the "large" zucchini I bought made about five cups after I grated it. These are very yummy and moist even a few days later and VERY filling. I have been eating one for breakfast every morning with my coffee. Definitely making again as the weather gets cooler. The cinnamon makes my house smell like Fall!
Martha Stewart Member
Rating: 5 stars
08/25/2011
Awesome muffins! They're so moist and "wheaty" because of the flaxseed. My kids helped me make these and had lot's of fun grating the zucchini and "smooshing" the bananas. They tried the muffins but didn't eat much. This is definitely a grown-up's muffin. This recipe is a keeper for sure.
Martha Stewart Member
Rating: 5 stars
02/13/2019
I used to make these everyday when I worked at a health food store. I actually had customers wait for them to come out of the oven.
Rating: 5 stars
Rating: 5 stars
01/27/2018
These are fabulously flavorful...and moist! I used whole wheat flour instead of regular AP flour and used buttermilk instead of whole milk. Cooking time was right at 22 minutes. We adore these muffins! They freeze very well, too.
Rating: 1 stars
11/15/2017
The recipe has too much baking soda. It tastes like eating a bar of soap.
Rating: 1 stars
Rating: 5 stars
07/28/2017
Delicious and no oil or butter needed! I switched the Flaxseed for quick oats and added fresh blueberries! So good!
Rating: 5 stars
05/14/2017
I love this recipe. I change it up a bit and they are so delicious..
-I used w[filtered] wheat pastry flour instead of all purpose flour
-I used demerara sugar (3/4 cup inside the recipe as with a w[filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch
-I added 1 cup chopped pecans
-If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!
Rating: Unrated
09/19/2016
I these muffins all the time but I would love to know the nutritional information. Does anyone know?
Rating: Unrated
Rating: Unrated
08/03/2016
i halfed the recipe because i dont want too much muffins, but it still made 12 regular size. Plus, i halfed the sugar amount and it dose not taste sweet, so if any of you want a less sweet version i think it's ok to half it. But if you like sweeter muffins, just stick to the recipe!
Rating: Unrated
11/16/2015
Love these! I've made them many times and have made substitutions depending on what I have on hand. I sometimes add nutmeg or allspice. If not, I add extra cinnamon. I've also substituted whole wheat for regular flour but usually add 1 tbsp. of oil and a bit more milk as well so they're not dry. Have also added an extra banana and substituted grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).
Rating: Unrated
08/11/2015
Just curious if I can make this without the flaxseed, and what alterations you might use? Thanks!
Rating: Unrated
10/30/2014
YUMMY. I added my own twist to the recipe by putting in an extra banana and a few chocolate chips. The muffins come out very moist with adding an oil to the batter. I store them in the frig so they stay moist and wonderful.
Rating: 4 stars
10/28/2014
Hi, Just wondering about this recipe doesn't it need any sort of fats? Oil or butter?
Rating: 4 stars
Rating: Unrated
10/12/2014
My 2 1/2 year old loves loves loves them. She liked them made in the mini muffin pan not the full size muffin pan.
Rating: Unrated
05/05/2014
Iam wondering if you can substitute Flax Seed Oil please?
Rating: Unrated
02/02/2014
Very good recipe, my two year old enjoyed them for breakfast! I mostly kept to the recipe except I used maple syrup instead of sugar and I added a few walnuts on top before popping them into oven. Delicious, healthy snack!
Rating: Unrated
12/21/2013
I have to say I made this recipe with the salt and the salt is an incredible flavour profile. A beautiful salty hit amidst the sweet moist chewy muffin. Do not omit, it makes the muffin :)
Rating: 2 stars
09/28/2013
These are very moist and dense (= FILLING). I made these days after baking the zucchini spice bread and much preferred the consistency and taste of the bread in comparison to these muffins. I didn't think the muffins were as tasty (sweet) as the bread. My kids like them though, so that's a definite plus. I think in the future though, I'll be sticking to baking the bread....
Rating: 2 stars
Rating: 4 stars
09/09/2013
Love, Love, Love this recipe. I live in Colorado and the only thing I changed was to bake for approximately 18 min instead of 20. They are super Moist and delicious. I have only used fresh grated/peeled zucchini.
Rating: 4 stars
08/29/2013
I really like this recipe, but I make it a little differently because my kids are very picky. I puree the zucchini, use 1/2 wholewheat flour and 1/2 white and use 2% milk. I also add mini chic chips (just a few). Then I bake it in mini muffin tins. It works really well for school lunches and for after school snacks.
Rating: Unrated
08/20/2013
this is my favorite zucchini bread recipe. in lieu of bananas, i use cinnamon applesauce. because the applesauce is already season, i do not add the additional cinnamon called for in the recipe. i also bake in a loaf pan for approximately 90 minutes rather than making muffins. the bread is delicious; chewy crust with a moist middle, like a dense cake.
Rating: 2 stars
07/30/2013
Followed the recipe to a t, but it's too sweet and too moist (maybe also to do with the current weather situation), but the shredded zucchini is a nice splash of color.
Rating: Unrated
06/09/2013
We just baked it and it tastes great! We used maple syrup instead of vanilla and did not put in baking soda. Still good!
Rating: Unrated
04/26/2013
Omg so good! I just popped them out of the oven at 2 right now (oops!).
I made these vegan by skipping the egg and using almond milk instead of whole milk. Maybe next time I'll use oat flour to make it gluten free!
www.akanshaagrawal.com
Rating: 5 stars
04/25/2013
http://pinterest.com/renochs/ Follow my Foodie (aww, comfort food, deliciousness) and Healthy Foodie (many raw,vegan, Paleo, gluten free, coconut oil, etc) boards on pinterest. Many Martha Stewart recipes there as well as lots of yummy recipes I have actually made (try not to post unless I’ve tested them out).
Love this muffin, it's delicious, but also my kids love it. I add a bit of shredded carrot as well and use fleur de sel in place of "coarse salt". Delicious!
Since I am shredding zucchini and usually have an odd amount, I make Alinda's kitchen zucchini carrot bread at the same time (it has shredded carrots so I use what's left from that recipe in these muffins+mini choc chips) http://www.alidaskitchen.com/2012/08/carrot-zucchini-bread.html
Rating: Unrated
03/07/2013
Great recipe. My family loved it. I removed the course salt as suggested and I removed the egg. There is no need with a banana AND ground flax seed. (Both are egg replacements in baking!) The muffins came out great. I served them to my husband's friends and they loved them.
Rating: Unrated
10/14/2012
Delicious! I didn't use the coarse salt, however... just regular grind. These muffins are extremely healthy -- moist and wonderful even without any oil! Will definitely use this recipe again. Big hit with all the teenage Scouts tonight!
Rating: Unrated
10/10/2012
WAY too much salt. I should have scrolled down and read the other reviews before making these. I'd say omit the salt altogether or don't use coarse.
Rating: Unrated
07/20/2012
The salt ruined the recipe! The muffins have a strange aftertaste now.
Rating: Unrated
07/17/2012
Awesome except for the coarse salt. So weird to crunch down on a salt bite in a tasty sweet muffin!
Rating: 5 stars
07/04/2012
I LOVE these muffins! I've made them dozens of times and they are always a big hit. I usually substitute 1/2 cup of oatmeal for some of the flour and add walnuts. A Winner!!
Rating: 5 stars
07/01/2012
My daughter sent me this recipe to help me control my cloresterol. I made them for coffee hour at our church and everyone seemed to enjoyed them. They are moinst, delicious and good for you. I received many compliments and requests for the recipe, particularly from mothers of young children after they saw the kids eat them up and ask for more. They were all gone. Two thumbs up!
Rating: Unrated
06/23/2012
These were super yummy and moist! Made the kitchen smell so good. The only tweak I made was I used whole wheat flour.
Rating: Unrated
09/30/2011
I made these muffins as written, except I added 3/4 cup Hershey's brand cinnamon chips (available at Meijer). They turned out great and my family gobbled them up! I will definitely make these again.
Rating: Unrated
09/22/2011
Great recipe! Moist and delicious. I used skim milk instead of whole milk.
Rating: Unrated
09/15/2011
Great, healthy muffin recipe! Thanks Martha!
I made a few changes: I upped the amount of cinnamon, replaced whole milk with skim, and swapped in some whole wheat flour to add more whole grains. I also doubled the recipe so I could freeze the extra.
You can check out my version at: http://loftybites.com/2011/09/15/zucchini-banana-and-flaxseed-muffins/
Rating: Unrated
09/11/2011
Very good recipe. I made it gluten free by substituting the flour with Bob's Red Mill All Purpose gluten free flour plus 3/4 tsp. xanthum gum. This is a keeper!
Rating: Unrated
09/08/2011
This recipe is excellent! I have a small home daycare and the kids enjoyed helping me assemble the ingredients. Grinding the flaxseed was a blast! All of the children have emptied their plates and wanted more!
Rating: Unrated
09/05/2011
Delicious! I used skim milk instead of whole milk and whole flaxseeds instead of ground. I also doubled the recipe because the "large" zucchini I bought made about five cups after I grated it. These are very yummy and moist even a few days later and VERY filling. I have been eating one for breakfast every morning with my coffee. Definitely making again as the weather gets cooler. The cinnamon makes my house smell like Fall!
Rating: 5 stars
08/25/2011
Awesome muffins! They're so moist and "wheaty" because of the flaxseed. My kids helped me make these and had lot's of fun grating the zucchini and "smooshing" the bananas. They tried the muffins but didn't eat much. This is definitely a grown-up's muffin. This recipe is a keeper for sure.
All Reviews for Zucchini, Banana, and Flaxseed Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Zucchini, Banana, and Flaxseed Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
