These muffins are delicious, filling, and perfect for a snack. We store them in the fridge and slice them before popping them into the toaster to crisp them up! (They freeze well, so you may want to make a double batch.)

2 cups banana purée (made from 4-5 very ripe bananas)

½ tablespoon sodium-free baking powder

½ tablespoon sodium-free baking soda

1 tablespoon apple cider vinegar 

2 cups gluten-free rolled oats

1 cup gluten-free oat flour

1 cup ground millet seed

½ cup ground flax seed

1 cup unsweetened applesauce

4 cups loosely packed, shredded zucchini (about 8 ounces)

3 green apples, minced

2 tablespoons pumpkin pie spice

1. Preheat the oven to 350 degrees F. In a food processor fitted with the “S” blade, purée the ripe bananas. Add the baking powder, baking soda, and apple cider vinegar, and blend.

2. Transfer to a large bowl and stir in the remaining ingredients. Mix well until fully incorporated. Divide the mixture between two 12-cup silicone muffin pans (or use paper muffin liners).

3. Bake for 45-60 minutes, or until the tops are browned. Turn oven off and open the door, allowing the muffins to cool completely in the oven before eating.

Makes: 24 muffins, Preparation: 15 minutes, Cooking: 45-60 minutes