Zucchini, Banana, and Flaxseed Muffins

New magazine day is one of my favorites days of the month.  Since I subscribe to several magazines, this translates into several favorite days a month!   Actually, I think Mike might like new magazine day more than I do.  Especially when after just one quick perusal, it looks like this...

10 flags after just a quick glance.  Not bad, eh?   Just wait until I get a chance to be more thorough! 

It was hard to choose what to make first, but there was clearly no better way to kick off zucchini week here than Zucchini, Banana and Flaxseed Muffins!  Good thing too, because these might be the tastiest muffins ever!  I know, I know, I've said it before, and I'll say it again.  But this time I mean it!

After one bite, you will never guess that these are healthy and low fat!  Sure there is zucchini and banana, but I'm sure you've noticed a lot of times muffins find some way to become glorified cupcakes.  Not these.  There is no butter and no oil added to these muffins, yet they are incredibly moist and delicious.  For an additional nutrition boost, I subbed in some whole wheat flour.  I also replaced whole milk with buttermilk since it seems everything is made better with buttermilk.

This week I will be featuring several zucchini recipes throughout the week.  I hope you will all enjoy them as much as we have!

Zucchini, Banana, and Flaxseed Muffins
Yields 12 muffins

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup ground flaxseed (flaxseed meal)
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 cups coarsely grated zucchini (I used 1 1/2 zucchinis)
1 mashed ripe banana (approx 1/3 cup)
3/4 cup buttermilk
1 large egg, lightly beaten
2 teaspoons pure vanilla extract
nonstick cooking spray

1. Preheat oven to 350 degrees.  Lightly coat 12 standard muffin cups with cooking spray.  Set aside.
2. In a large bowl, whisk together flours, flaxseed, brown sugar, baking soda, baking powder and cinnamon.
3. In a small bowl, stir zucchini and mashed banana together.  Add to flour mixture and stir to combine.
4. In medium bowl, whisk together milk, egg and vanilla.  Add milk mixture to flour mixture and stir gently until combined (do not overmix).
5. Divide batter evenly among muffin cups.  Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.  Let cool for 5 minutes in pan and then transfer to wire rack to cool completely (about 30 minutes).

Adapted from Everyday Food, September, 2011