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Here is a great recipe that tastes amazing but is extremely healthy for you! We tested these out in the office a couple weeks ago and they were a hit with everyone. They are moist, healthy and so easy to make. If you want to bake some muffins to take with you to casting’s or for day’s on set or even a quick snack for the road in the morning these are perfect!


  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed stevia* or organic 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)
  • 2 mashed ripe banana
  • 3/4 cup vanilla almond milk*
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
    * = changes to the recipe 
    How to Bake:
    1.  Step 1:
      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).
    2.  Step 2:

      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.

      Cook’s Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

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