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Healthy Zucchini Carrot Muffins

Print Recipe
Flourless Gluten Free Breakfast Muffins (with a dose of sneaky veggies!)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 breakfast muffins
Calories 209
Author Alyssia Sheikh

Ingredients

Blender Breakfast Muffins Base

  • 1 ripe banana mashed (½ cup)
  • ½ cup applesauce
  • 2¼ cups rolled oats
  • 2 eggs
  • ⅓ cup honey
  • ½ cup creamy peanut butter or nut butter of choice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup almond milk or milk of choice

Mix-Ins

  • ⅓ cup grated carrot
  • ⅓ cup grated zucchini
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 375°F (190°C).
  • Combine all ingredients in a food processor or blender, except for mix-ins. Blend until smooth, less than a minute.
  • Stir in remaining mix-ins. (Stir mix-ins right into batter in blender to save a dish!)
  • Pour or scoop batter into a sprayed muffin tin. (I use a ¼-cup ice cream scoop to make portioning easier.) Sprinkle on rolled oats as a topping, if desired.
  • Bake for 18-20 minutes, until golden brown.
  • Allow to cool for 15 minutes before removing from muffin tin and enjoying!
  • Lasts 5 days stored in an airtight container in the fridge.
  • Yields 12 zucchini carrot muffins

Video

Nutrition

Serving: 1breakfast muffin | Calories: 209kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Fiber: 3g | Sugar: 11g