Chocolate Veggie Muffins

Ingredients

• 1 medium zucchini chopped (about 1 cup)
• 1 medium carrot peeled + chopped (about 1 cup)
• 1 medium ripe banana or 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup or honey
• 1/4 cup oil of choice avocado, butter, or olive
• 1 egg or flax egg: 1 tbsp flaxseed + 3 tbsp water, rest 5 min
• 1 tsp vanilla extract
• 3/4 cup oat flour or blend rolled oats into flour
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a mini muffin pan.
2. In a blender, puree zucchini, carrot, banana/applesauce, maple syrup, oil, egg, and vanilla until smooth.
3. In a bowl, whisk together oat flour, AP flour, cocoa powder, baking powder, baking soda, and salt.
4. Pour wet mixture into dry. Stir until just combined. Batter should be thick but scoopable (if it seems very loose since veggie size varies, add 1–2 tbsp extra flour.)
5. Fill mini muffin cups about 3/4 full. Bake 13–15 minutes, or until a toothpick comes out mostly clean.
6. Rest 5 minutes in the pan, then transfer to a wire rack.