Oatmeal Zucchini Muffins

Oatmeal Zucchini Muffins

These muffins are quick to make and delicious!

Hearty and fibre-rich, these tasty bites are a super grab-in-go snack for getting through busy days. Plus, these babies are hormonal and blood sugar-friendly – perfect for those TTC!

Oatmeal Zucchini Muffins

Quick to make and delicious, these muffins come with the added benefit of hidden veggies!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Servings: 12 servings

Equipment

  • food processor

Ingredients

  • 2 ripe bananas
  • 3/4 cup grated zucchini
  • 1/2 cup grated carrot
  • 2 eggs
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • 1/4 cup melted coconut oil
  • 1/4 cup milk alternative (oat, hemp or nut milk)
  • 1/2 cup hemp hearts

Instructions

  • Pulse oatmeal in food processor until fine, then add baking soda and cinnamon and pulse to mix - remove from food processor and put aside in a bowl
  • Add remaining ingredients to food processor and pulse until mixed
  • Add dry ingredients and pulse until mixed
  • Divide into 12 muffin cups
  • Bake at 400F for 18 minutes

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