1 medium zucchini, shredded
1 cup whole wheat pastry flour
¼ cup all purpose white flour
¾ cup sprouted oats
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¼ tsp cinnamon
1 mashed ripe banana
2 tbsp peanut butter
⅓ cup coconut oil
⅓ cup date syrup/maple syrup (make sure it's pure syrup without added sugars)
2 eggs
1 (5.3 oz) cup coconut yogurt alternative (we use Coyo Natural Coconut Yogurt) or any yogurt of choice
2 tsp vanilla extract
1
Preheat oven to 350F and line a muffin tray with silicone liners
2
In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.
3
In a separate bowl, mix together all the wet ingredients: mashed ripe banana, peanut butter, coconut oil, syrup, eggs, yogurt, and vanilla. Once well blended, stir in the shredded zucchini.
4
Pour the wet mixture into the dry mixture and stir until just combined.
5
Fill the muffin tins with the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean.
CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, MuffinsCuisineAmerican
Ingredients
1 medium zucchini, shredded
1 cup whole wheat pastry flour
¼ cup all purpose white flour
¾ cup sprouted oats
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
¼ tsp cinnamon
1 mashed ripe banana
2 tbsp peanut butter
⅓ cup coconut oil
⅓ cup date syrup/maple syrup (make sure it's pure syrup without added sugars)
2 eggs
1 (5.3 oz) cup coconut yogurt alternative (we use Coyo Natural Coconut Yogurt) or any yogurt of choice
2 tsp vanilla extract