Zucchini makes for moist, delicious, and healthy breakfast muffins. To help absorb that extra veggie moisture, I recommend using oats that are finely milled, like instant oats, or pulse regular oats in the food processor until they are a consistency closer to flour.
- 1.5 cups dry rolled oats or sub instant oats, 6 oz
Fruit & Veggies
- 2 cups grated zucchini, packed about 2 small zucchini
- 4 very ripe bananas mashed
- 1/2 cup applesauce 5-6 oz
- 3/4 cup walnuts 6 oz
- 1/2 cup nut butter 4 oz
- 2 eggs
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp fresh ground nutmeg
- 1/4 tsp ground ginger
- 1/4 cup chocolate chips optional, but so good!
- Place the oats in a food processor or blender and process for 30 seconds to a minute until finely ground, or a flour-like consistency. A smaller grind on the oats is important to absorb the moisture in the muffins. You can also use instant oats, they work well for the same reason.
- Preheat the oven to 325° F.
- Grate the zucchini and squeeze out as much water as you can with your hands or a clean dish towel. Mash well with the bananas, applesauce, and eggs using a fork or potato masher.
- Stir in oats, baking powder, spices, nuts, and chocolate chips (if using).
- Line muffin tins with paper liners, grease the tins, or use silicone muffin liners.
- Cooking time will vary depending on the moisture content of your ingredients. Start with 40 minutes and check on it periodically after that. Some batches I've made have taken a little over an hour. Bake until a toothpick inserted in the middle comes out clean.
- Let cool at least 20 minutes to let the muffins set completely, otherwise you'll get a gooey center!
- This batch makes 12 muffins, and 2 muffins make a single breakfast serving.
- To make these muffins gluten free, be sure to use certified gluten-free oats.
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