zucchini, banana, flaxseed muffins.

 1 ¾ cups flour

½ cup ground flaxseed

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 ½ cups grated zucchini

¾ cup milk

1 large egg

1 teaspoon vanilla
2 mashed up ripe bananas.

Preheat oven to 350 degrees.  Lightly coast 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.

Divine 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.

183 calories

2 grams fat

5 grams protein

38 grams carbohydrates

3 grams fiber

I made these Fish Taco's for Sunday dinner - so good.
I also made a batch of these Zucchini, banana, flaxseed muffins for the week.

Peaches and blackberries are in season and I have had lots of request for THIS recipe again.  I think I have made this pie 5 times in the last few weeks!