I just stumbled upon this recipe from an old EveryDay Food – so miss that magazine. I changed it up slightly and the muffins came out great :: I cut down the sugar from 1 cup to 3/4 cup and added about 1/4-1/3 cup raisins.

Zucchini, Banana, and Flaxseed Muffins :

cooking spray

13/4 cup all-purpose flour

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

1/2 cup mashed banana

3/4 cup whole milk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1. Preheat oven to 350. Lightly coat 12 muffin tin with cooking spray. In a large bowl whisk together flour, baking soda, baking powder, flaxseed, brown sugar, cinnamon and salt. 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. Don’t over mix!
2. Divide batter among muffin tins. Bake until toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool in pan on wire rack – about 30 minutes. Makes about 14. And you can pop them out of the tins and eat them immediately. That’s what I did! Enjoy.