Flourless Zucchini Mini Muffins
These poppable Flourless Zucchini Mini Muffins are packed with hearty oats, freshly grated zucchini and banana--perfect for snacking or a quick breakfast on the go!
large ripe banana
egg or flax egg
oil (coconut or canola are best)
milk (regular or dairy free)
Preheat oven to 350°F.
In a food processor or blender, combine banana, egg, milk, maple, and vanilla and blend until smooth.
In a small bowl combine and stir all dry ingredients.
Add the wet ingredients into the dry ingredients and stir to combine.
Fold in raisins and zucchini and stir to combine.
Pour into lined or lightly greased
mini muffin pan
and bake for about 20 minutes or until you can poke with a toothpick and no residue is left.
Allow to cool completely and store in an airtight container.
Feel free to add in pecans, walnuts or other add ins you may like!