Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • 1/3 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1 cup grated carrots

Instructions:

  1. Grate the zucchini and carrots using the fine side of the grater. Place the zucchini in a clean kitchen towel and squeeze hard to get the water out. Mash the bananas in a bowl until smooth.
  2. Whisk the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt in a large bowl.
  3. In a separate bowl, beat the eggs. Stir in the mashed banana, melted coconut oil, maple syrup, and vanilla extract.
  4. Fold the wet mix into the dry ingredients with a spatula.
  5. Stir in the squeezed zucchini and carrots. Do this just until you don't see any more flour streaks.
  6. Divide the batter into 12 lined muffin cups.
  7. Bake at 350°F (175°C) for 20 minutes until the tops spring back when lightly touched.
  8. Let them cool in the pan for 5 minutes before moving them to a wire rack.