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
Jeanne Schumacher, M.Ed., Ed.D. is a plant-based coach and has become a motivational speaker and educator. She’s the founder of Plant-Based Westchester, a PlantPure Nation POD. She is certified in plant-based nutrition, and helps others transition from the standard American diet to a whole-food, plant-based lifestyle. You can find Jeanne on Facebook at “Plant Based – Westchester” and at SimplyPlantbased.net.