These carrot zucchini muffins quickly became a family favorite! My girls, who used to proclaim, “I don’t eat zucchini” every time they’d see me take it out of the fridge, absolutely LOVE these muffins! I let them help me bake, so they know that there is zucchini inside of the muffins, and now say they like zucchini. The original recipe is from It’s a Veg World Afterall.
Ingredients
2 cups gluten free rolled oats (I use these)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tbsp cinnamon
1 cup mashed bananas, about 2 large bananas
2 eggs, lightly beaten
1/4 cup maple syrup
2 cups grated zucchini, do not squeeze out water
1 cup grated carrots, about 2 large
1 tbsp vanilla extract
1. Preheat oven to 350. Grate zucchini and carrot in a food processor, then place in large bowl. Add the mashed bananas, eggs, syrup and vanilla.
2. Use your food processor or high power blender to process the oats to flour.
3. In another bowl, add the flour, baking powder, baking soda, sea salt, cinnamon and mix to combine.
4. Add the dry ingredients to the bowl of wet ingredients. Mix until incorporated.
5. Let batter sit for it to thicken- anywhere from 10-15 minutes.
6. Once thickened, spooned batter into unbleached muffin wrappers or a greased stainless steel muffin tin.
7. Bake for 30-35 minutes. Check with a toothpick to see if done.
Enjoy!