3 small bananas (you could most likely substitute this for 2 small baked sweet potatoes or 1 ripe avocado)
2 eggs
2 C oatmeal (I used quick cooking)
1/4 C honey
1 tsp baking powder
2 Tbsp ground flaxseed
2 Tbsp brewer's yeast
1 tsp salt
1 tsp vanilla
Peel & grate zucchini in a large bowl. In a separate large bowl (or in my case, I used a mini food processor) blend bananas, eggs, baking powder, flaxseed, brewer's yeast, salt, honey, & vanilla. Add liquid mixture to shredded zucchini. Add oatmeal to zucchini mixture, one cup and a time, blending thoroughly.
Spoon (I used an Oneida serving spoon so you have even amounts in each cup) mixture into greased or non stick muffin pan. You can also use cupcake liners, but make sure they are fully cooled before taking the paper off.
Bake at 350 for approximately 15-20 mins or until toothpick inserted comes out clean.
Serving size: 1 muffin
Each batch makes 12
Each muffin yields:
Calories: 128
Fat (g): 2.3
Carbohydrates (g): 23.5
Sugar (g): 9.9
Dietary Fiber (g): 3.6
Protein (g): 4.8
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