Banana Zucchini Muffins

Aug 18

These gluten free muffins are perfect for sneaking in some veggies for your littles. They have zero added sugar and make for a great snack!

2 eggs

1 heaping cup grated zucchini

1 large ripe banana

1/4 cup apple sauce

1/4 ghee or coconut butter

1 tsp vanilla extract

1/2 cup oats

1 cup oat flour

1 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

1. Preheat the oven to 350°F.

2. Melt the ghee (or coconut butter) and let it cool.

3. Mash the bananas in a large bowl. Mix in the grated zucchini, apple sauce, vanilla, ghee and eggs.

5. In a separate bowl, mix together the oats, oat flour, cinnamon, sea salt, baking soda and baking powder.

6. Add the dry ingredients to the wet ingredients and stir until combined.

7. Line a muffin pan (or grease if you do not have muffin liners) and add the batter.

8. Bake for about 25 minutes at 350°F.

Recipe Notes:

- Store leftovers in the fridge.

- I use a large cheese grater for grating the zucchini.

- You can also substitute the cup of zucchini with a 1/2 cup of carrots + 1/2 of zucchini.

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