2.5 cups grated zuchinni
2 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink salt
1 tsp ground cinnamon
2 pureed bananas
4 oz. raw honey (optional)
2 cups oat flour
1 scoop vegan protein (or whey)
2 tbsp whole rolled oats
1 tbsp chia seeds
Preheat the oven at 350 degrees Fahrenheit. Mix all dry ingredients and slowly add the 2 eggs, beaten, the bananas and the grated zucchini until you get a consistent mix. Distribute among the cupcake liners.
Bake for 30-35 minutes The muffins are moist due to the banana, it may seem they aren’t fully cooked when you insert a knife but they will be.
If you’d like a different approach, bake the 2 cups of whole rolled oats for 10 minutes at 250 degrees to toast it up a little. Then you can grind it in a blender until you get a finer texture. Then, continue the rest of the ingredients.
STORE IN THE REFRIGERATOR FOR UP TO 7 DAYS.
MACROS (per serving – includes honey)
C22g / F1.5g / P4.6g