Oatmeal Zucchini Muffins

Name: Oatmeal Zucchini Muffins
Prep time: 10 min
Cook time: 15 min
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

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!

Print Recipe

Quick to make and delicious, these muffins come with the added benefit of hidden veggies!

Prep Time10

Cook Time15

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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