Zucchini Carrot Oat Muffins
This recipe is rich in fiber, filled with veggies and fruit, and the perfect on-the-go option. Plus, it’s allergy-friendly, free of gluten, dairy, or nuts.
Servings
12
Ready In:
1 hour
Calories:
80
Good For:
Snack
Inroduction
About this Recipe
By: https://itsavegworldafterall.com/
These Zucchini Carrot Oat Muffins are a veggie-loaded treat that taste absolutely delicious. Made with bananas, oat flour, and grated vegetables, they’re a healthy, gluten free option for the whole family.
Ingredients
- 2 cups old fashioned oats *to make these gluten-free, make sure the oats are certified gluten-free
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 cup banana mashed (about 2 large)
- 2 eggs lightly beaten
- 1/2 cup maple syrup
- 2 cups grated zucchini *do not squeeze out water
- 1 cup grated carrots
- 1 tbsp vanilla extract
- dark chocolate chips optional
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Nutrition
- Protien 15%
- Carbs 76%
- Calories 25%
Step by Step Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease or line muffin pans.
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Use a food processor to grind oats into a flour.
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Transfer oat flour to a large bowl, and add baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, mash bananas and add beaten eggs, maple syrup, grated zucchini and carrots, and vanilla.
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Add wet ingredients to dry bowl and mix with rubber spatula. **Note: you can now let the mixture sit for about 20 minutes to get thicker. I think the recipe would still work if you skip this step, but the muffins will be fluffier and fuller if you let the batter sit.**
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Scoop mixture into greased muffin pans. I filled them very close to the top.
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If desired, add about 5 to 7 chocolate chips to muffins. I made 6 muffins without chocolate and 6 with, and both kinds were equally delicious!
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Bake for 30 to 35 minutes, or until a toothpick placed in the center of a muffin comes out clean.
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Let them cool slightly, and enjoy! Muffins will be moist in the middle. You can keep these muffins in the fridge or freeze them for busy weeks.
Notes:
Sweetener replacements or alterations: You can decrease the maple syrup to 1/4 cup, or replace it with applesauce or honey, if desired.
Storage: Store in an airtight container at room temp or the fridge for 3-4 days. You can also freeze these muffins.
Zucchini prep: I do not recommend squeezing the water out of the grated zucchini, since it helps keep the muffins super moist!
