Midterm season is upon us, and it seems like eating a solid breakfast is just unattainable at this point. These healthy zucchini, flaxseed, and banana muffins cover three food groups and are easy to whip up over the weekend so they're just a hand away in the morning when you're rushing out the door. Make a few batches of these in advance and freeze them so you have breakfast for weeks. 

Zucchini, Banana, and Flaxseed Muffins

  • Prep Time:10 mins
  • Cook Time:25 mins
  • Total Time:35 mins
  • Servings:12
  • Easy


  • 1 3/4 cups 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 from 1 medium zucchini
  • 1/3 cup mashed ripe banana from 1 large banana
  • 3/4 cup milk
  • 1 large egg lightly beaten
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Kim Clemons
  • Step 1

    Line muffin pan with liners.

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  • Step 2

    In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon.

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  • Step 3

    Grate one medium-sized zucchini.

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  • Step 4

    Mash one banana.

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  • Step 5

    Add both zucchini and banana to dry mixture.

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  • Step 6

    Whisk together milk and egg.

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  • Step 7

    Add to the rest of the ingredients and stir together.

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  • Step 8

    Divide the batter evenly among 12 muffin cups.

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  • Step 9

    Bake at 350°F for 20-25 minutes.

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