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Zucchini & Banana Muffins

Yield: 12 muffins


1 ¾ cups (245 g) Cup4Cup flour
½ cup (50 g) ground flaxseed
1 cup (220 g) brown sugar, packed
2 teaspoons (8 g) baking soda
1 teaspoon (3 g) baking powder
½ teaspoon (2 g) kosher salt
1 teaspoon (2 g) ground cinnamon
1 ½ cups (215 g) grazed zucchini
1/3 (75 g) cup mashed banana (about 1 medium banana)
¾ cup (180 g) milk
1 large egg
1 teaspoon (3 g) vanilla extract


  1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper muffin liners.
  2. In a large bowl, whisk together the flour, ground flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. In a small bowl, mix together milk, egg, vanilla, mashed banana and zucchini. Add this mixture to the flour mixture and stir until combined.
  4. Scoop batter into muffin cups, dividing it equally.
  5. Bake for 30 minutes and until they spring back when pressed. Cool muffins on a wire rack.


  • Try adding ½ cup chocolate chips to make these an decadent treat!
  • You may use Cup4Cup Wholesome Flour in this recipe. Just substitute in Wholesome flour in equal parts for the Cup4Cup flour called for and omit the ½ cup ground flaxseed.