Hearty Zucchini Banana Flax Breakfast Muffins

• 分量: 12 muffins

材料

¾ cup finely grated zucchini, squeezed VERY dry (measure after squeezing)

¾ cup mashed banana

2 large eggs

¼ cup plain Greek yogurt

¼ cup oil (avocado or melted coconut oil)

⅓ cup honey or maple syrup

1⅓ cups all-purpose flour (loosely scooped)

¼ cup ground flaxseed

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

Optional:

¼ cup chopped walnuts or pecans (so good with flax)

Add chocolate chips if desired

手順

Preheat oven to 350°F.

After squeezing zucchini, let it sit on paper towel 5 minutes.

Whisk eggs, banana, yogurt, oil, and honey until smooth.

In a separate bowl mix flour, flax, baking soda, baking powder, salt, cinnamon.

Gently combine wet + dry (don’t overmix).

Fold in zucchini last.

Fill silicone cups ¾ full.

Bake Time for Silicone

Bake 30–34 minutes.

Do not check before 28–30 minutes.

They’re done when:

Tops are set and slightly domed

Toothpick shows moist crumbs

Centers spring back

Cooling Rule (important)

Cool in pan 20–25 minutes minimum before removing.

Flax firms as it cools, which helps structure

メモ

If you want even more rise:

Add 1 extra egg white. It won’t make them eggy — just lighter.