Banana And Zucchini Muffins

• 3/4 cups White Whole Wheat Flour
• 3/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon
• 2 Tablespoons Ground Flax Seed
• 2 whole Medium Ripe Bananas, Smashed
• 1 cup Sugar
• 1/3 cups Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1 whole Zucchini, Finely Grated
• 1/2 cups Walnuts, Chopped
• 2 Tablespoons Rolled Oats (optional)

1. Preheat oven to 350u0b0F and line a muffin tin with cupcake liners. Set aside.
2. In a medium mixing bowl, add both flours, baking soda, salt, cinnamon, and flaxseed meal and whisk together. In a separate bowl, blend bananas, sugar, vegetable oil, and vanilla extract. Mix wet ingredients with dry ingredients.
3. Fold in grated zucchini and walnuts to mix well together. Use an ice cream scoop to scoop the batter into each of the muffin tins. Sprinkle the tops of the muffins with a little olled oats. Bake for 25-30 minutes. Cool before serving.

flour, allpurpose, baking soda, salt, cinnamon, ground, bananas, sugar, vegetable oil, vanilla, zucchini, walnuts, rolled oats

Taken from tastykitchen.com/recipes/breakfastbrunch/banana-and-zucchini-muffins/ (may not work)