Sunrize Zucchini Banana and Oatmeal Muffins

TOP OF THE MORNING TO YA, Biked Goods friends. I LOVE to get out on early morning bike rides. There’s nothing more serene than riding your bike while watching a summer sunrise over the mountains with birds chirping in the background. The only caveat to early morning rides? Getting in some food. Either I don’t have enough time or I’m just not that hungry yet. But in comes the Sunrize Zucchini Banana and Oatmeal Muffins to save the day.

These muffins are the perfect early morning ride bike snack. They pack in both fruits and veggies, making them a great snack option no matter what time of day. Made with zucchini, banana and oats along with a few other simple ingredients - these are made to help wake up your taste buds in no time.

Hope you enjoy it!

Dry Ingredients

• 1-1/2 cups (I use Bob’s Red Mill Gluten-free 1:1 baking flour)

• 1 cup rolled oats

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp cardamom

• 1/4 tsp salt

Wet ingredients

• 3/4 cup mashed ripe banana (about 2 small to medium ripe bananas)

• 3 Tbsp melted butter

• 1/4 cup honey 

• 2 tsp vanilla extract

• 1 egg

• 1 heaping cup shredded zucchini (shredded and squeezed)

• 1/3 cup unsweetened almond milk 

Optional fold ins

• 1/2 cup dark chocolate chips

• 1/3 cup chopped walnuts

• 1/3 cup shredded unsweetened coconut

Directions

Preheat oven to 350 degrees F. Line a 12 cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.

In a large bowl, whisk together the dry ingredients: flour, baking soda, cardamom, cinnamon and salt.

In a separate large bowl, mix together the following with a wooden spoon: zucchini (make sure it’s been squeezed of excess moisture), mashed banana, butter, honey, egg, vanilla extract, shredded zucchini and almond milk.

Gently stir in dry ingredients until just combined. Fold in chocolate chips, walnuts and shredded coconut if using.

Divide batter evenly between greased muffin liners. Bake for 22-27 minutes. (20 minutes for me in high altitude) Muffins are done when a toothpick comes out clean or with just a few crumbs attached.

Allow muffins to cool in muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Keep them in an airtight container in the fridge for optimal freshness, especially during the summer months. Muffins can also be frozen for up to three months.

*Recipe inspo from Ambitious Kitchen

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