(P.S. this recipe was adapted from here.. check it out to see the original recipe)
Here's what you'll need (to make approx. 14 muffins):
- 2.5 cups oats (I used these steel cut oats in mine since I had lots of them in my pantry, and they turned out just fine!)
- 2-3 bananas (1 cup mashed up)
- 2 large organic eggs
- 1/2 cup maple syrup (I love this one I got from Costco!)
- 2.5 cups shredded zucchini
- 2 tsp vanilla extract (I didn't have this on hand, so I opted out and they tasted great!)
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup chocolate chips (I also didn't have these, so I just opted out!)
- Preheat your oven to 325 degrees, and place your oats on a baking sheet and toast until lightly browned, stirring occasionally. Then, let them cool to room temperature.
- Once cooled, place your oats in a food processor and pulse until they reach a rough, flour like consistency.
- Turn up your oven to 350 degrees.
- Mash your bananas well, and then add your remaining wet ingredients - add eggs, maple syrup, zucchini, and vanilla. Then, mix to combine.
- Add your dry ingredients to your wet ingredients and mix until incorporated.
- Scoop into muffin tins - I love using my silicone muffin cups (I've linked my favorite ones here). The muffins should be about 7/8 full.
- Bake at 350 for about 35 -45 minutes. A toothpick inserted in the center of a muffin should come out clean.
- Then, let them cool for a few minutes, and ENJOY! They are nutritious and delicious!