3 cups oats
1/4 cup walnuts, finely chopped
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 ripe bananas
1/4 cup honey
2 small zucchini, grated and excess water squeezed out
1/2 cup unsweetened applesauce
1/2 cup milk (whole, 2%, skim or soy milk are all OK)
1 teaspoon pure vanilla extract
Preheat oven to 375. Prepare muffin tins by filling each muffin cup with a paper liner and spraying with nonstick spray.
Mix dry ingredients(oats through salt) together in a large bowl.
Separately, mash banana and mix remaining wet ingredients in a small bow (bananas through vanilla extract). Stir until well combined.
Stir the wet ingredients into the dry ingredients and mix until well-combined.
Spoon the mixture into the prepared muffin tin, filling each cup almost to the top.
Bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
4 ounces blanched almond flour (not almond meal), about 1 cup
4 ounces large eggs, about 2 large eggs
1 ounce honey, around 1 tablespoon
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, honey, and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350°F for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
You can change it up by using different flavor combinations including: date walnut, lemon poppyseed, dried cranberries with white chocolate chips, cinnamon raisin, and orange dark chocolate chip.
1/3 cup canned pumpkin puree
1 large egg
1/2 cup peanut butter
4 1/2 tbsp granulated sugar
1/4 tsp baking powder
1/3 cup mini chocolate chips or chopped nuts
Preheat oven to 350ºF and grease mini muffin pan. Combine all ingredients except chocolate chips or nuts into a large mixing bowl. Mix with a whisk until batter is smooth.
Fill mini muffin molds 2/3 full. Sprinkle a few chocolate chips or nuts on top of each one. Bake for about 10 minutes or until toothpick inserted comes out clean and muffin tops are puffy.
* If you want a more prominent pumpkin flavor, add 1 tsp ground cinnamon to the batter
1/4 cup creamy peanut butter
1/2 tsp baking powder
2 large eggs
3 tbsp granulated white sugar
1/8 cup mini chocolate chips (you can also chop up a chocolate bar or chop up regular chocolate chips)
Preheat oven to 350F. Line your mini muffin tin with cupcake liners.
In a large mixing bowl, add the first four ingredients. Mix with a whisk until a smooth, uniform batter forms.
Fill cupcake liners 2/3 full with batter. Sprinkle about 1/2 tsp of mini chocolate chips on top of each muffin. Note, if you choose to omit the chocolate chips, the batter will not be sweet enough and you’ll likely need to add more sugar to the original batter.
Bake for about 10-12 minutes (I did the full 12 for mine), until muffin tops look completely cooked and tooth pick inserted comes out clean.