Zucchini Flaxseed Muffins

Why eat flaxseed?  This is important to answer, because once you do I think you’ll be highly motivated to find ways to ingest it (i.e. by making the muffin recipe below).  Here are just a few of the health benefits listed on www.whfoods.org, which explains them in much further detail:

– helps reduce inflammation (which can be a significant factor in conditions such as migraine headaches, rheumatoid arthritis, diabetes, asthma, inflammatory bowel disease, etc.
– protects bone health
– protects against heart disease, cancer (especially colon, breast, and prostate), and diabetes
– helps prevent and control high blood pressure
– rich in beneficial fiber
– fends off dry eyes

My Zucchini Flaxseed Muffins idea began with a recipe on the back of Bob’s Red Mill Flaxseed Meal.  I had an abundance of zucchini to use up this past summer, and, as you may know about me, I like to sneak in lots of veggies.  My tweaked version of these muffins has been a smash hit with my kids and my friends’ kids, as well.  One friend even made them for her 2-year-old’s preschool class Fall party and topped them with cream cheese frosting!

Zucchini Flaxseed Muffins

Yields: 15 medium muffins

1 c Unbleached White Flour (sub whole wheat flour)
½ c whole wheat flour
¾ c Flaxseed meal
¾ c quick Oats
1 c brown sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
about ½ c grated carrot
about 1 c grated squash or zucchini (sub 1/3 c sweet potato puree and 2/3 c butternut squash puree)
1 banana, smashed
1 c nuts, chopped (optional)
¾ c milk
2 eggs, beaten
1 tsp vanilla

Mix together flour, flaxseed meal, oats, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.  Stir in grated carrots, veggies, and banana (and nuts).  Combine milk, beaten eggs, and vanilla separately.  Pour liquid ingredients into dry ingredients.  Stir until ingredients are moistened.  Do not over mix.  Fill muffin cups ¾ full.  Bake at 350 degrees for 15-20 minutes.

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