Banana Zucchini Muffins

Banana Zucchini Muffins:

INGREDIENTS

Wet ingredients:

1. 1 cup mashed banana (recommend ripe banana with black spots)

2. 1 cup Plain Yogurt

3. 2  Eggs

4. 1/4 cup maple syrup

5. 3 Tbsp.  Butter, melted

6. 2 tsp. vanilla extract

Dry Ingredients:

1. 3 cups old-fashioned rolled oats

2. 1 tsp. ground cinnamon

3. 1 tsp. baking soda

4. 1/2 tsp. salt

Mix-in ingredients:

1. 1/2 cup shredded zucchini

2. 1/2 cup mini chocolate chips (optional: Lily’s brand that is sugar free)

3. 1/2 cup chopped walnuts

4. 1/2 cup coconut flakes, unsweetened

INSTRUCTIONS

1. Preheat oven to 350ºF.

2. In a bowl, combine the wet ingredients. Mix well and set aside.

3. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix until just combined.

4. Let set for 10 minutes to allow for the the oats to soak up the wet ingredients.

5. Fold in the mix-ins.

6. 
   

Transfer the batter to a greased muffin pan (silicone muffin tins are the best)

Fill the muffin wells all the way to the top for 16 muffins. Fill them 3/4 full for 24 muffins.

1. Bake in the oven for 23-25 minutes or until tops are golden brown.

2. Remove from oven and let set for 5 minutes. Transfer to a baking rack to continue to cool.

3. Muffins can be served warm or cold.