Zucchini Carrot Oat Muffins: The Best Healthy Treat Today
Delicious and nutritious Zucchini Carrot Oat Muffins made with healthy ingredients.
Equipment
- Oven
- muffin pan
- Blender or food processor
- mixing bowls
Ingredients
- 2 cups old fashioned oats certified gluten free if needed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons fine sea salt
- 1 tablespoon cinnamon
- 1 cup banana mashed, about 2 large
- 2 eggs eggs lightly beaten
- 0.5 cup maple syrup
- 2 cups grated zucchini about 1 large; do not squeeze out water
- 1 cup grated carrots about 2 large
- 1 tablespoon vanilla extract
- Dark chocolate chips optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease or line muffin pans.
- Use a high-powered blender or food processor to grind the oats into a flour. Transfer oat flour to a bowl, and add the baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mash the bananas and add the beaten eggs, maple syrup, grated zucchini and carrots, and vanilla.
- Add the dry ingredients to the wet ones and mix with rubber spatula. Note: you can now let the mixture sit for about 20 minutes to get thicker.
- Scoop the mixture into the greased muffin pans, filling them very close to the top. If desired, press about 5 to 7 chocolate chips into some of the muffins.
- Bake for 30 to 35 minutes, or until a toothpick placed in the center of a muffin comes out clean.
- Let them cool slightly, and enjoy! The muffins will be moist in the middle.
Notes
You can store them in an airtight container on the counter or in the fridge, or freeze for busy weeks.
Nutrition
Serving: 1muffinCalories: 122kcalCarbohydrates: 24gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 172mgPotassium: 306mgFiber: 3gSugar: 11gVitamin A: 1871IUVitamin C: 5mgCalcium: 75mgIron: 1mg
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