Zucchini Carrot Breakfast Muffins.jpeg

Zucchini Carrot Breakfast Muffins

Makes 12 muffins

Serving Size: 1 muffin

INGREDIENTS

  • 3 cups old-fashioned oatmeal, dry
  • 1/2 cup milk of choice
  • 1/4 cup nut butter of choice
  • 1 zucchini, grated
  • 1 carrot, grated
  • 4 ripe bananas, mashed
  • 1/4 cup raisins
  • 1 tsp vanilla extract
  • 1 TBSP baking powder
  • 1 1/2 tsp cinnamon
  • Pinch of salt

DIRECTIONS

  • Preheat oven to 350 degrees. Coat your muffin tray with cooking spray or line with parchment paper.
  • In a large bowl, mix together all of the ingredients until well combined.
  • Fill each muffin space with the mixture.
  • Bake for 35 minutes (or until a toothpick comes out clean).
  • Let cool for 10 minutes.

This recipe was submitted by Alison Steelman, owner of FIT4MOM DC.

This photo was taken by Sarah Holder, a FIT4MOM instructor from SE Fairfield County, CT.