Ingredients:

  • 2 medium ripe bananas, mashed (approx. 170g)
  • 1/4 cup melted coconut oil (60ml)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup (65g)
  • 1 1/2 cups whole wheat pastry flour (190g)
  • 1/2 cup rolled oats (45g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup grated zucchini, squeezed dry (120g)
  • 1/2 cup grated carrots (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mash the bananas until smooth. Whisk in the melted coconut oil, egg, vanilla extract, and maple syrup until the mixture is well-combined.
  3. Sift the flour, oats, baking soda, baking powder, cinnamon, and salt directly into the wet ingredients.
  4. Using a spatula, gently fold the dry ingredients into the wet mixture until no more streaks of flour remain. Do not overmix.
  5. Gently stir in the grated, squeezed zucchini and grated carrots until evenly distributed.
  6. Scoop the batter into lined muffin tins, filling each approximately 3/4 full.
  7. Bake for 18–22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.
  8. Let them cool in the pan for 5 minutes before moving them to a wire rack.