Description
I love making a batch of these high protein, high fiber and super tasty muffins for breakfasts and snacks for the week. They also freeze well. Kid Friendly.
Ingredients
Scale
- ½ of a medium zucchini, finely shredded (approx 1 cup)
- 1 ½ cups rolled oats, ground into oat flour ( I used Roger’s Oats)
- 2 tbsp Chia Seeds
- 1/2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas, mashed
- 2 large eggs
- 6 tbsp natural peanut butter or almond butter
- 6 tbsp maple syrup
- 2 tsp vanilla extract
- ¼ cup mini dark chocolate chips
Instructions
- Preheat your oven to 350F and line your muffin tin with parchment paper muffin cups.
- Use the smallest size on your grater to grate your zucchini, wring out any excess moisture by placing zucchini in paper towel or a cloth and squeezing. Set aside.
- Next add oats, chia, cinnamon, baking powder, baking soda and salt into a blender like a magic bullet, ninja or food processor. Blend until a flour-like consistency is achieved (might be a bit chunkier, this is ok).
- In a medium sized mixing bowl, use the back of a fork or an electric mixer to combine bananas, eggs, nut butter, maple syrup and vanilla. Mix until well combined. Add the zucchini and flour mixture into the bowl and mix until everything is combined.
- Scoop batter into your lined muffin pan.
- Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean.
- Enjoy warm out of the oven of place in an airtight container once cooled to be enjoyed during the week. These also freeze well if not planning to eat in the next 4-5 days.
- Prep Time: 10
- Cook Time: 20
- Category: Baking, Breakfast
- Method: Baked
- Cuisine: North American