I discovered this recipe when I did weekly meal prep for families. I was in search of a good gluten-free breakfast so the little kids could take it on the go. These muffins were a hit, and I liked them so much I keep in my recipe rotation.
It takes a little time to grate the carrot and zucchini, but you’ll be glad when you have homemade muffins in your fridge the next day, ready to go. For school, for hikes, or a healthy afternoon snack. It’s kind of like eating a little bowl of oatmeal on the go.
Gluten-Free Lunch Box Muffins
Ingredients: (Makes 12 muffins)
- 2 cups uncooked rolled oats
- 1/2 cup grated zucchini
- 1/2 cup grated carrots
- 1/4 cup honey or maple syrup
- 2 very ripe bananas (the riper, the sweeter they will be)
- 1/4 cup coconut oil, melted (or any neutral tasting oil)
- 1/2 tbsp pure vanilla extract
- 1 tsp baking soda
- 1 1/2 tsp apple cider or white wine vinegar
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 cup milk of choice (dairy or non-dairy milk will both work)
- 2 large eggs
Yields 12 muffins
1. Preheat oven to 350 F and line a muffin tin with muffin liners or spray them.
2. Place oats in a high speed blender and process until it looks like flour. Place in a bowl.
3. Add the remaining ingredients. If your zucchini is really watery, squeeze excess water out of it with a paper towel, over the sink.
4. Portion batter into the 12 muffin tins. Sprinkle a few whole oats on top for a nice look if you want, before baking.
5. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
They can keep 4-5 days in the fridge or a month in the freezer.