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    Home » RECIPES » Breakfast

    Zucchini Muffins With Banana and Flaxseed - Inspired By Martha Stewart

    Published: Apr 30, 2012 / Modified: Oct 3, 2020 by: Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Jump to Recipe ⬇️

    This high-fiber recipe was inspired by Martha Stewart. Zucchini muffins are moist, nutritious, and really easy to make - this is how!

    Zucchini Banana Muffin on wire rack over red white stripe towel

    These muffins taste like dessert but are packed with fiber, antioxidants, and nutrients. When I say they are packed with fiber, I'm not kidding. Barley flour, flaxseed, zucchini, and banana all give your body the fiber-boost it needs.

    This recipe is loosely based on one that I found from Martha Stewart. I changed quite a few things to make it an egg-free and dairy-free recipe. If you need it to be completely gluten-free, I shared a substitute in the notes for you.

    Jump to:
    • Intro
    • Ingredients
    • FAQ
    • Related recipes
    • Recipe

    Intro

    The Best Muffins For Pregnancy

    When I was pregnant with my first baby, a college friend sent me "What to expect when you are expecting"  and "What to eat when you are expecting" by Arlene Eisenberg and Heidi Murkoff.

    And she left me a note on the page for a Zucchini Bread recipe. She said, although she wasn't pregnant, she baked the Zucchini Bread (on the page) and it was awesome!

    Of course, I had to bake it that night. And guess what? I finished the loaf out of the pan the very same night! Seriously. What can I say? I was pregnant. I had an excuse.

    And I baked it a few more times throughout the pregnancy - maybe that's why I gained 45 lbs during the pregnancy? 

    Zucchini Banana Flax Muffins cut in half on yellow plate

    So when I saw Martha Stewart's Zucchini, Banana and Flaxseed Muffins recipe, I thought of my college friend and that zucchini bread. I adjusted this recipe to fit my family's dietary limitations and I'm thrilled to share this recipe with you, too.

    Ingredients

    Flour

    For the flour, I used a combination of gluten-free oat flour and barley flour. If you need to keep these muffins completely gluten-free you substitute ¾ cup of coconut flour for the barley flour.

    Ground Flaxseed

    There are so many health benefits to flaxseed - but I used the flaxseed for more reasons than that. Flaxseed is really high in fiber and healthy fats. It also acts as a gluten-replacement when you bake.

    Zucchini

    I just kept the skin on the zucchini and grated it until I had about 1 ½ cups. A really fast way to do this is to just use a food processor. Just be careful not to chop it up too small.

    Banana

    The best bananas to use when you bake are the really ripe ones. They are softer and mash up better. I like to let my bananas ripen to the point that they have black spots on them - that's perfect.

    Milk

    Any kind of milk works in this recipe. I used almond milk in order to make this a dairy-free muffin recipe. Oat milk or coconut milk both work too. If you use a milk substitute, use the unsweetened varieties since you are already using sugar in the muffins.

    Egg

    This is also an egg-free muffin recipe. I used Bob Mill's Egg Replacer and a little bit of water. This worked perfectly instead of eggs.

    It was amazing! It was moist. It wasn't too sweet. It was nutritious. It was perfect!

    FAQ

    What can you use instead of flaxseed?

    If you don't have flaxseed, chia seeds can be used as an easy replacement. They have lots of the same properties.

    Can I use egg?

    Yes, you certainly can use an egg in this recipe. I used an egg-replacer because of my family's dietary needs, but one egg will work just as well.

    Can I add chocolate chips?

    Yes, you can add chocolate chips to the zucchini muffins. I suggest using semi-sweet or sugar-free chocolate chips since there is already so much natural sugar in them.

    How do you know when the muffins are cooked?

    These should only take about 25 minutes to bake completely. You can tell they are cooked when you insert a toothpick into the center of the muffins and it comes out clean.

    Related recipes

    • Dairy-Free No Bake Mini Chocolate Cheesecakes
    • Grain-Free and Dairy-Free Cookies
    • Peach Cobbler Recipe

    Recipe

    Did you try this recipe? We would love your feedback! Click on the stars on the recipe card below.
    Zucchini Banana Muffin
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    Martha Stewart Inspired Zucchini, Banana, and Flaxseed Muffins

    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course : Breakfast
    Cuisine : Baked Goods
    Keyword : Dairy-Free
    Servings: 12
    Calories: 186.5kcal
    Author: Karen Lee

    Ingredients

    • Nonstick cooking spray - I used olive oil spray
    • ½ C Gluten Free Oat flour
    • 1 C Barley flour Use ¾ C of Coconut Four for Gluten Free Version
    • ½ C ground flaxseed
    • 1 C lightly packed light-brown sugar
    • 2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 ½ teaspoon ground cinnamon
    • 1 ½ C coarsely grated zucchini with skin 1 large zucchini
    • 1 large mashed banana
    • ½ C almond milk
    • 3 tablespoon apple sauce
    • 1 teaspoon egg replacer and 2 tablespoon cold water - equivalent to 1 large egg
    • 1 teaspoon pure vanilla extract
    • Pinch of salt

    Instructions

    • 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 mashed bananas and combine well.
    • In a small bowl, whisk together milk, egg replacer (or egg), and vanilla.
    • Add milk mixture to flour mixture and stir until combined. DO NOT OVER MIX.
    • Turn on the oven to 350 degrees.
    • Divide batter among muffin cups. Bake for 20 minutes or until toothpick inserted in center comes out clean. For non-convection oven, it may take 25-30 minutes.
    • Let muffins cool completely in pan on a wire rack before serving.

    Notes

    It is very important that you lightly mix the milk into the flour mixture. If you mix it too much, it could turn out less fluffy and more dense. 

    Nutrition

    Serving: 1muffin | Calories: 186.5kcal | Carbohydrates: 36.3g | Protein: 3.8g | Fat: 3.7g | Saturated Fat: 0.4g | Cholesterol: 1.2mg | Sodium: 243.1mg | Potassium: 216.3mg | Fiber: 4g | Sugar: 20.3g | Vitamin A: 38.3IU | Vitamin C: 3.8mg | Calcium: 76mg | Iron: 1.2mg
    DisclosureThis recipe may contain links that pay commission to this site when you purchase from the links, at no extra cost to you. Full disclosure!
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    About Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

    Reader Interactions

    Comments

    1. Lori Popkewitz Alper says

      April 30, 2012 at 4:36 pm

      These look incredible-and I think my kids would be all over them! Thanks Karen.

      • ecokaren says

        April 30, 2012 at 10:51 pm

        Even my kids who aren't too fond of flaxseed powder liked these. You can't even taste it! I ight try adding raisins or craisins next time. Nuts would work well too, if they are not allergic to nuts. Hope you try them!

    2. Mary says

      April 30, 2012 at 11:25 am

      Yum! I can't wait to try this recipe!

      • ecokaren says

        April 30, 2012 at 10:49 pm

        Let me know how you like them if you make them!

    3. Kathy says

      April 30, 2012 at 10:45 am

      I am so making these today!

      • ecokaren says

        April 30, 2012 at 10:48 pm

        I need to make some more and freeze them. They were gone in one night! Hope you get to make them.

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