These healthy lunch box muffins are super easy to make and add so much goodness to any meal or snack! Naturally gluten free, packed with vegetables and naturally sweetened, they can easily be made nut free, dairy-free and egg-free.
2very ripe bananas(the riper, the sweeter they will be)
1/4cupcoconut oil, melted(or any neutral tasting oil)
1/2tbsppure vanilla extract
1 1/2tspapple cider vinegar
1/4cupmilk of choice(dairy or non-dairy milk will both work)
2largeeggssee above for egg replacement suggestion
Preheat oven to 350℉ and line a 12-hole muffin tin with liners.
Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.
Add remaining ingredients except zucchini and carrots to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
Add drained zucchini and carrots to the batter. Fold them in.You can pour the batter into a bowl before adding carrots and zucchini if you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in.
Portion the batter out between the 12 lined muffin tin holes.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.
*If making muffins for a child under age 1, use maple syrup instead of honey.