Ingredients:

  • 1 cup (225g) mashed overripe banana
  • 1 cup (140g) grated zucchini, squeezed dry
  • 1 large (50g) egg, room temperature
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (130g) rolled oats, blended into coarse flour
  • 1/2 cup (65g) whole wheat flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) salt

Instructions:

  1. Grate the zucchini using the fine side of the box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. Mash the bananas in a separate bowl until no large lumps remain.
  3. In a large bowl, whisk together the mashed banana, squeezed zucchini, egg, maple syrup, and vanilla until the mixture is velvety and combined.
  4. Fold in the oat flour, whole wheat flour, baking soda, cinnamon, and salt. Stir using a spatula just until the dry streaks disappear; do not overmix.
  5. Divide the batter evenly among 12 lined muffin cups, filling them nearly to the top.
  6. Bake at 350°F (175°C) for 22 minutes. The muffins are done when the tops are mahogany-colored and a toothpick inserted into the center comes out clean.