Zucchini Carrot Muffins

I love making these guilt-free muffins when I have ripe bananas laying around. They're such an easy muffin to grab on the go and have so much flavour and nutrients packed in to each one. I think I'm going to add some cocoa next time and just use zucchini to make a chocolate zucchini muffin version. Enjoy!

Yield: 6  muffins
You will need:
-1 1/3 cup oat flour 
-1/2 teaspoon baking soda  
-1 teaspoon cinnamon 
-1/4 cup coconut sugar 
-2 mashed bananas 
-2 teaspoons vanilla extract 
-2 teaspoons white vinegar/apple cider vinegar
-1/2 cup shredded carrots
-1/2 cup shredded zucchini 
-Optional: shredded coconut, chopped walnuts, chopped dates, raisins, seeds
Directions:
1. Preheat oven to 350F and line muffin tins with liners 
2. Mix all the dry ingredients together in a bowl
3. Add in the wet ingredients and stir until everything is combined
4. Pour batter into muffin tins and bake for 20-25 minutes. Allow to cool before eating
*You can substitute apple sauce for the bananas 

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