Easy Morning Glory Muffins
 
Ingredients
  • ¼ C milk of your choice (I used unsweetened almond milk)
  • 2 medium bananas (peeled and cut up into chunks)
  • 2 eggs
  • 4 Tb nut butter (I've used almond and peanut butter with delicious results)
  • 1 Tbsp Pure Vanilla Extract
  • ½ C Coconut Palm Sugar
  • 2¼ C Old Fashioned Oats (gluten free if needed)
  • 1 tsp baking powder (gluten free if needed)
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 medium zucchini, grated and squeezed dry (approx. 1.5 - 2 cups)
  • 1 Cup shredded carrots
  • ½ C raisins
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease muffin tin cavities with coconut oil.
  3. In food processor, blend ingredients through coconut sugar.
  4. Stop food processor and add ingredients through ginger. Blend till just combined.
  5. Stir in zucchini, carrots and raisins.
  6. Fill muffin tin ¾ full with an ice cream scoop.
  7. Place in oven and bake 20 - 22 minutes.
  8. Remove from oven and let cool 10 -15 minutes before removing to a wire rack to cool completely.
  9. Muffins will keep in a sealed container for 1 week in the fridge.
Recipe by Happy Fit Mama at http://www.happyfitmama.com/easy-morning-glory-muffins/