Orange, cranberry, & zucchini muffins

Orange, cranberry, & zucchini muffins

PREP: 5 minutes

COOK: 25 minutes

SERVINGS: 24 mini muffins

Photo credit: Dinner With Julie

Ingredients.

• 1 cup grated zucchini

• 2 cups rolled oats

• 1 mashed banana

• 1/4 cup honey

• 2 large eggs

• 2 tbsp olive oil (or avocado oil)

• zest of one orange

• 1/4 cup fresh squeeze orange juice (you can also use store-bought orange juice)

• 1/2 cup dried cranberries (you can use other dried fruit like apricots)

• 1/2 walnuts, roughly chopped

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

Instructions.

1. Preheat oven to 350 degrees F. Lightly grease or line a 24-mini muffin tin with liners.

2. Wrap grated zucchini in a paper towel and drain as much water as you can. Set aside.

3. Pour oats, baking soda, powder, and salt into your blender. Pulse until finely ground and the oats resemble flour.

4. Add remaining ingredients except zucchini to the blender (orange juice and zest, eggs, honey, oil), scraping down the sides and continuing to blend as needed.

5. Add drained zucchini to batter and fold in. This can be done directly into the blender.

6. Portion batter out between the muffin tin holes. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.

Meal-prep notes.

These muffins freeze well. Seal in a large ziploc bag in the freezer for up to 3 months.

Nutrition facts.

Zucchini is rich in beta-carotein. It also contains vitamin C, vitamin B6, folate, vitamin K, and copper.

Cranberries contain antioxidants, vitamins C/E/K, and fiber (reduces constipation).

Oranges are rich in vitamin C.

Source: Solid Starts

Adapted from.

The Natural Nurturer: Healthy Zucchini Lemon Muffins (link)