These subtly sweet muffins are impossibly tender thanks to a batter that’s loaded with both mashed banana and shredded zucchini. If you’re baking for picky eaters, you might want to peel your zucchini prior to shredding so that it’ll be harder to detect. Otherwise, I like to leave the peel on for some extra vitamins. That and I just think the little green specs look so pretty!
Ingredients
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 2 tbsp (14 g) ground flaxseed
- ½ tsp ground cinnamon
- 2 tsp (8 g) baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- 2 tsp (10 ml) vanilla extract
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- 1 cup (115 g) shredded zucchini, squeezed of excess liquid
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and salt to a highspeed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the bananas and zucchini, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary.
- Transfer the batter to a medium-sized mixing bowl (this makes it easier to mix in the remaining ingredients), and fold in the bananas and zucchini by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 18–20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
