Things have been ridiculously busy in our household lately- but I’m choosing to focus on priorities, practice breathing techniques and accept that I am only one person with only so many hours in a day. What gets done will get done, and what doesn’t, doesn’t. Plus, side lesson for me: it’s okay to ask for help when you need it 😅
Now these ‘BREAKFAST’ muffins are loaded with veggies and packed with nutrients to keep you feeling full longer. With a perfect balance of good fats, protein and complex carbohydrates- they are fantastic as a breakfast on the go! Or… any time of the day really 😏😉
And BONUS: they were a huge hit with hubby! Plus, it’s a great way to get the kiddos eating more veggies as these muffins taste sweet & delicious. A side note for picky family members- you can also puree the zucchini and carrots to hide them! Simply measure them grated and then puree it after- as one cup grated and one cup pureed are very different measurements!
Anywhooooo, here you go:
- 1 tbsp ground chia seed + 3 tbsp warm water
- 1/4 cup natural almond butter
- 1/4 cup pure maple syrup
- 3 small over-ripe bananas, mashed well
- 1 cup organic zucchini, grated fine (don’t squeeze water out)
- 1 cup organic carrot, grated fine
- 1/2 cup unsweetened almond milk
- 2 tsp vanilla extract
- 3 cups old-fashioned oats (GF if needed)
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/4 tsp pink Himalayan salt
- Optional add-ins: 1/4 cup dark chocolate chips and/or chopped nuts (I used both dark chocolate and a combination of pecans & walnuts)
STEP 1: Preheat oven to 375F. Coat a muffin tin with coconut oil. I used a regular sized muffin pan, and then had extra so I got about 12 mini muffins as well!
STEP 2: Place chia seed and water in small bowl. Stir and set aside to “gel.”
STEP 3: Place bananas in a large bowl and mash well- I use a potato masher 😉 Add grated zucchini, carrot, almond milk, vanilla extract, almond butter, maple syrup, and chia mixture, stirring to combine.
STEP 4: Add oats, baking powder, cinnamon, salt, and add-in’s of choice. Stir until just combined.
STEP 5: Spoon mixture into muffin cups, filling to the top.
STEP 6: Bake for 23-28 minutes, or until a fork comes out clean. Cool in pan for 5-10 minutes, and then until completely cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator (will last up to five days).
Since this makes way more muffins than we can personally eat in five days, I typically take 1/3 to 1/2 of the batch and freeze them 🙂