Zucchini Oatmeal Muffins
Recipe courtesy of registered dietitian Bri Butler and Power Portions
Ingredients
- 1 zucchini
- 1 1/2 cups dairy milk 2% recommended
- 3 bananas
- 6 pieces pitted Deglet Noor dates
- 1 teaspoon vanilla extract
- 2 tablespoons safflower oil
- 2 1/2 cups old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 F.
- Grate zucchini. Using kitchen towel or cheesecloth, wring as much water as possible. Set aside.
- In blender, blend dairy milk, banana, dates, vanilla and oil until smooth. Set aside.
- In large bowl, combine oats, baking powder, salt and cinnamon.
- Combine milk mixture, zucchini and oat mixture until well combined. Pour into coated 12-muffin pan.
- Cook 30 minutes, or until golden brown.
Notes
Tips: Pair muffin (counts as one grain) with eggs and unsweetened nut butter for a balanced meal. Crumble over plain yogurt for parfait twist.