So, for the past 5 years... 5 YEARS I've eaten the same oatmeal dish for breakfast. No matter where we were at, I either brought my oatmeal and fix-ins or ran to Starbucks to make my mock bowl. Like, nothing was breaking up the bond between me and my warm bowl of fluffy oats.... until I became 38 weeks pregnant and all the sudden HATED it. WHAT?!?!
Two weeks of pregnancy left and I needed another breakfast solution... and it needed to be sweet. And fluffy. And have carbs but vegetables at the same time. And be somewhat healthy.. so. HEALTHY ZUCCHINI CARROT BANANA MUFFINS brought to you by pregnant cravings.
I couldn't with a good heart make a muffin without adding some vegetables... and really, you shouldn't mind because they are absolutely, 100%, without a doubt, to DIE FOR! I've tweaked this recipe, then tweaked it again and again until I found it just perfect enough to share. Fluffy, moist, gluten-free and just enough sweetness without any added sugars. Bananas, dates and white chocolate chips bring enough sugar to satisfy your sweet tooth without compromising your waistline :) And, what's an extra serving of vegetables going to hurt?
In the old days it was common to use one of the hand blender thingys but I've found when it comes to healthier baking, it's just as useful to use my Ninja Blender. Plus, it gets more use. I make smoothies every day... I bake occasionally. Forget the shredding of the carrots and zucchini or mashing of the banana... throw it all in the Ninja and you're good to go in 2 minutes max.
Prep Time: 10 Minutes
Cook Time: 40 Minutes
- In a blender mix together the banana, zucchini, carrots, dates, eggs, vanilla and coconut oil under smooth.
- In a separate bowl, combine almond flour, coconut flakes and baking soda.
- Mix blender ingredients with ingredients in bowl, then add white chocolate chips.
- Pour into greased muffin tin and bake for 40 minutes at 350 F.
- 2 Bananas
- 1/2 Zucchini
- 10 Baby Carrots
- 10 Dates
- 3 Eggs
- 1 TBSP Vanilla Extract
- 1/4 Cup Coconut Oil
- 2 Cups Almond Flour
- 1/3 Cup Unsweetened Coconut Flakes
- 1/3 Cup White Chocolate Chips
- 2 TSP Baking Soda