- 1 large, very ripe banana
- 0.75 c milk of choice
0.5 c SoCo creamy tahini
- 0.25 c maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 2.25 c. old-fashioned rolled oats
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 0.25 tsp salt
- 0.25 tsp cardamon
- 0.5 c grated, pressed zucchini
- 0.5 c grated carrot
- 0.5 c blueberries
- Coarse sugar for sprinkling the tops, optional
Preheat the oven to 350 and line a muffin tin with 12 liners
Grate the zucchini, then press it in a clean kitchen towel to remove the excess water. Don't skip this step!! It's key to making sure you don't have too much moisture in your muffins, which will give them a gummy texture
.Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
Then, measure in the dry ingredients EXCEPT for the zucchini, carrot, and blueberries.
- Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.Add the zucchini, carrot, and blueberries to the batter and stir it all in by hand.
- Pour the mixture evenly into the prepared 12-muffin pan.
- Sprinkle each muffin top with a generous amount of coarse-grained sugar if you like. This certainly isn't necessary though, and can easily be omitted if you want your muffins to be completely naturally-sweetened.
- Bake 25-30 minutes until a cake tester just barely comes out clean. Let your muffins cool completely on a rack before removing them from the muffin tin.After cooling the muffins completely, store them in a tightly-sealed container in the fridge; I find they last better there than on the countertop. Rewarm them for 15 seconds in the microwave for a special treat.
Recipe by the wonderful creator Lee. You can find more of her recipes at