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

Serving: 1 muffin | Calories: 122kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 172mg | Potassium: 306mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1871IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg
  • Protien 15% 15%
  • Carbs 76% 76%
  • Calories 25% 25%

Step by Step Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease or line muffin pans.
  2. Use a food processor to grind oats into a flour.
  3. Transfer oat flour to a large bowl, and add baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, mash bananas and add beaten eggs, maple syrup, grated zucchini and carrots, and vanilla.
  5. 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.**
  6. Scoop mixture into greased muffin pans. I filled them very close to the top.
  7. 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!
  8. Bake for 30 to 35 minutes, or until a toothpick placed in the center of a muffin comes out clean.
  9. 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!

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