Low-Fat Zucchini, Banana & Flax Muffins (Wheat Free Option)

(Adapted from Everyday Food, September 2011 - Double Batch Pictured Above)

I discovered this recipe last fall, at the perfect time for zucchini recipes.  I was also trying to adapt most of my wheat flour recipes to spelt flour at the time, and found it worked well with this recipe by adding a little extra spelt.  I reduced the fat, which was already minimal, and also added wheat germ which seems to give the muffins a slightly crunchy crust.  

This one has become a favourite in our home.  These muffins freeze well in an airtight container for a month.

Low-Fat Zucchini, Banana & Flax Muffins

Nonstick cooking spray

1 3/4 c. all purpose flour (or 2 c. spelt flour)
1/2 c. ground flax seed
1/4 c. wheat germ
1 c. lightly packed golden brown sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1 1/2 c. grated zucchini (from 1 large zucchini)
1/3 c. mashed ripe banana (from 1 large banana)
3/4 c. milk (any kind)
1 large egg, lightly beaten
1 tsp. pure vanilla extract

Preheat oven to 350 degrees.  Lightly coat 12 standard muffin cups with cooking spray.

In a large bowl, whisk together all dry ingredients.  In another bowl, whisk together milk, egg, vanilla, then add zucchini and banana.  Add milk mixture to dry ingredients, mixing gently until just combined (do not overmix or muffins will be tough).

Using a medium ice cream scoop, divide batter evenly among muffin cups.  Bake 20-25 minutes, or until a toothpick inserted in centre of a muffin comes out clean.

Let muffins cool about 10 minutes in pan on a wire rack, then remove from pan and allow them to continue cooling on rack.  Serve warm or store in an airtight container for up to 3 days.

Makes 12 yummy muffins.  Enjoy!