Recipe: Zucchini Oat Muffins
When life hands you extra large zucchini that don't fit in your produce drawer...make muffins!
Seriously zucchini can be a solo act or sneak in any food and make it better. Zucchini is my religion .
These muffs are perfect. Sweetened with bananas (I recommend over-ripe), fiber filled with flax and oats, and ready to party with all the fixins ( I chose chocolate chips, but anything else you wanna throw in would work lovely!)
Lets cut to the chase, shall we? 😉
Zucchini Oat Muffins
Makes 12 | 15 min prep | 25 min cook
2 tbsp ground flaxseed or chia seeds + 6 tbsp water (in place of 2 eggs)
¼ cup nut butter
3 medium over-ripe bananas
1 cup grated zucchini (more won't hurt)
½ cup milk of your choice
1 tsp vanilla extract
2 cups old-fashioned oats
1 cup sprouted flour
1 tbsp baking powder
1 tsp cinnamon
¼ tsp salt
Optional add-ins such as chocolate chips, nuts, raisins, seeds
Preheat oven to 375F. Spray a muffin tin with cooking spray
Stir flax + water in large bowl.
Add bananas to flax mixture and mash with a fork. Add grated zucchini, almond milk, vanilla extract, and nut butter, stirring to combine.
Add oats, baking powder, cinnamon, salt, and add-in's of choice. Stir until just combined.
Spoon mixture into muffin cups, filling to the top. ( You will likely have leftover batter - do as you wish!)
Bake for 22-25 minutes. Store muffins in an air-tight container and place in the fridge.