Zucchini Oat Muffins
These mini vegan Zucchini Oat Muffins are the perfect breakfast or snack. Super moist and great for meal prep.
Servings: 20
Calories: 81kcal
Ingredients
- ¾ cup mashed ripe banana (225 grams)
- ½ cup pure maple syrup (170 grams)
- 4 tablespoons coconut oil (melted - 59 ml)
- 1 ½ tablespoons cashew butter (45 grams)
- 2 ¼ cups old fashioned rolled oats (processed into chunky flour - 191 grams)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup zucchini (grated)
Instructions
- Prep: Pre heat the oven to 375° F and geese a muffin tin (I used a mini muffin tin but regular size muffins is optional you'll get about 6 muffins). Next add your old fashioned rolled oats in a blender or food processor and pulse/blend until broken up into a rough flour consistency, set aside. Grate your zucchini and set aside.
- Next add the wet ingredients mashed and measure banana, maple syrup, cashew butter, melted coconut oil vanilla and whisk together.
- Then fold in the oats and baking powder.
- Then fold in the grated zucchini.
- Using a small spoon or a 1 ounce cookie scoop add the batter to the greased muffin tin holes. Bake for 17 minutes, let cool 10 minutes before removing from the muffin tin. Store in a container on the counter for 3-4 days or freeze up to 3 months.
Video
Nutrition
Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.3mg
