banana zucchini and flaxseed muffins

I keep hearing people talk about all the zucchini they have.  Their garden is either bursting with zucchini or their neighbor just dropped off a large zucchini which apparently is like 10 pounds because they can make like 10 different things with it.  I don't have a garden and if any neighbors have gardens bursting with zucchini help a girlfriend out and drop a squash off. I do belong to CSA and I did get 5 average size zucchinis but, I would not say I was overwhelmed with zucchinis right now.  I can't decide if I am jealous of the people with ridiculous amounts of zucchini or annoyed.  Either way I was happy to get my five.  I used one average sized zucchini for these muffins.  I had to do a fine shred to hide the beautiful green strands which should show in the muffins.  The disguise worked.  Both kids and husband devoured these.  I was planning on freezing some for when the zucchini season was over and people stopped dropping them off on my doorstep but, they were finished in two days.  Sounds like great news for a mom who has two kids that don't eat vegetables let alone food at all.  It is good.  What is not good is what the flax does to a little body.  Lets just say the kids are definitely regular.  And on that note ... enjoy!

banana zucchini flaxseed muffins
source: everyday food

1 3/4 cups all-purpose flour (spooned and leveled)
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 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees.

Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.