These super scrumptious muffins are as moist as can be and are chock full of healthy ingredients!  A mashed, ripe banana and grated zucchini make for a lovely crumb; both adding a moist texture to the batter and a touch of sweetness.  Note that I did sway from the original recipe in a few ways: first, I used whole wheat flour (in addition to the ground flaxseeds) as the base of the muffins, and second, I swapped in buttermilk for whole milk; lastly, I snuck in a teaspoon of matcha powder.  With the natural omega-3 power of the flaxseeds, the fiber-rich nature of the whole wheat flour, the hidden veggies, and the matcha powder for overall ‘punch’ of healthfulness, these muffins are hands down some of my favorites. And another great thing about them is that they freeze beautifully!

(To view this recipe, click on the following link: https://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins)

Tagged: and flaxseed muffins, baked goods, banana, breakfast, flaxseed, flaxseed meal, grated zucchini, Martha Stewart, MarthaStewart.com, muffins, vanilla, whole wheat flour, www.MarthaStewart.com, zucchini, zucchini muffins