Zucchini Banana muffins – oil free, flour free, refined sugar free
Servings Prep Time
14muffins 20minutes
Cook Time Passive Time
35minutes 30-60minutes
Servings Prep Time
14muffins 20minutes
Cook Time Passive Time
35minutes 30-60minutes
Ingredients
Instructions
  1. Mash bananas well. No lumps! I used frozen bananas so had to defrost them first.
  2. Add eggs, maple syrup, vanilla, and grated zucchini. Mix to combine.
  3. Puree oats in food processor or blender until a fine, flour like consistency.
  4. Mix all dry ingredients together. Oats, baking soda, baking powder, salt and cinnamon.
  5. Add dry ingredients to wet and mix just until incorporated.
  6. Allow mixture to sit for 30-60 minutes to allow the oats to soften. It should look thick after resting.
  7. Now you can choose to fold in chocolate chips if you wish!
  8. Fill muffin tins about 7/8 full.
  9. Bake at 350 for 35-4 minutes. These are very moist muffins, but a toothpick should still come clean when inserted into middle. If tops are getting too brown (but who doesn’t love a crunchy muffin top??) you can lay tinfoil on top near the end to prevent further browning.