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Zucchini Mini Muffins (School)

School-lunch mini muffins made with zucchini, banana, oats, and coconut oil.

Calories / serving
Not available
Cook
14 min
Total
20 min
Zucchini Mini Muffins (School)

Ingredients

Method

  1. 1

    Preheat the oven to 375°F and grease a muffin tin.

    375°F
  2. 2

    Process the zucchini until well grated, about 30 seconds.

  3. 3

    Add the remaining ingredients except flour and optional chocolate chips. Process about 30 seconds.

  4. 4

    Add flour and chocolate chips, if used, and pulse just to combine.

  5. 5

    Divide into the tin using a heaping tablespoon per cup. Bake 12–14 minutes until a tester comes out clean.

  6. 6

    Cool in the pan 5 minutes, then transfer to a wire rack.