Carrot Zucchini Oatmeal Mini Muffins
Whole grain, veggie- and fruit-filled muffins that can be enjoyed at any time of the day.
Breakfast, Carrot, Muffin, Snack, Whole grain, Zucchini
whole wheat flour
Preheat oven to 350 degree Fahrenheit. Grease mini muffin pan or coat with non-stick cooking spray.
In medium bowl, combine flour, oats, baking powder and cinnamon. Set aside.
In large bowl, mash ripe banana. Whisk in oil, egg, maple syrup and vanilla extract.
Add flour mixture to banana mixture and stir until just combined.
Grate carrot and zucchini directly into bowl. Add chocolate chips and hemp hearts, if using. Stir gently to incorporate added ingredients.
Evenly distribute batter throughout mini muffin pan.
Bake for 13-15 minutes or until toothpick inserted into centre of a muffin comes out clean.
Let muffins rest in pan before moving to a cooling rack.
Recipe courtesy of the Farm to School Manitoba Program Coordinator, Melodie Ho, MScFN, RD