These muffins are packed with healthy ingredients including a hidden vegetable…zucchini! I know some of you may be thrown off by the thought of putting vegetables in muffins but you can’t even taste it, trust me. These moist muffins with the subtle crunch of nuts and the natural sweetness from fruit creates the most perfect breakfast addition.
This recipe can be adjusted to gluten free by replacing the light spelt flour with certified gluten free oat flour. If using other gluten free flours, please add xantham gum or other binder accordingly.
These muffins are great as snacks too! Simply wrap each muffin in plastic wrap and store in a freezer-proof ziplock bag in the freezer until ready to be eaten.
Recipe adapted from Carrots and Cake, find the original recipe here.
Yields 12 large muffins
- 1 ½ cups light spelt flour (or whole wheat flour)
- 1 cup oats
- ½ cup coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups zucchini, shredded
- 1 large ripe banana, mashed
- ½ cup dried cranberries or chocolate chips
- ½ cup unsweetened coconut, shredded
- ½ cup walnuts, chopped
- 2 eggs
- ¼ cup avocado oil
- ¾ cup unsweetened apple sauce
- 2 teaspoons vanilla
- ½ cup unsweetened almond milk
- Preheat oven to 350 degrees and line 12-cup muffin tin with paper cups.
- In a large bowl, whisk together the flour, oats, sugar, baking soda, baking powder, cinnamon, nutmeg, salt, dried cranberries (or chocolate chips), walnuts and shredded coconut.
- Mash banana in another bowl with shredded zucchini, eggs, oil, applesauce, vanilla and almond milk.
- Combine wet ingredients with dry and mix.
- Divide batter among muffin tins (they will be full!).
- Bake 20-22 minutes. Check with a toothpick, if it comes out clean, they are ready. Cool, and serve.