- 1 small zucchini (3/4 cup squeezed and packed)
- 1 small/medium carrot (1/2 cup shredded carrots)
- 1/2 cup chickpeas
- 4 medjool dates
- 2 large eggs
- 1/4 cup maple syrup (this alone gives a mild sweetness to the muffins)
- 1/4 cup brown sugar or maple syrup (add this if you want a sweeter muffin)
- 1/4 cup melted butter or oil (use butter only if serving warm or same day. Use oil if you’ll eat over a few days)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/2 cup yogurt chips or white chocolate chips
- 3/4 cup whole wheat pastry flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup milk (use of batter seems dry)
- Set a rack in the center of the oven and pre-heat to 400-F (temperature will later be reduced to 350-F). Grease muffin tin or use muffin liners – give the muffin liners a spritz of cooking spray.
- Shred the zucchini in a food processor. Pour into a towel and squeeze out the excess moisture. Measure out 3/4 cup zucchini and set aside.
- Shred the carrot in the processor. Measure out 1/2 cup of carrot and leave it in the processor. Add the zucchini back into the food processor.
- Add the chickpeas, dates, eggs, maple syrup, brown sugar (if using), butter, vanilla, cinnamon, and salt. Blend until smooth.
- Optional step: Add the oats and pulse a few times to break them up slightly.
- Pour the mixture into a bowl and fold in the nuts, shredded coconut, and yogurt chips.
- Place a sifter over the bowl and add whole wheat pastry flour, all purpose flour, baking powder, and baking soda; fold just until incorporated.
- Fill muffin cups all the way to the top.
- Place into 400-F oven and immediately reduce the temperature to 350-F.
- Bake for 20-25 minutes, or until a knife inserted into the center comes out clean, or with a few moist crumbs attached.
- Cool in the pan for 5 minutes and then remove to a rack. Enjoy warm or refrigerate.
Original version (these came out a bit gummy)
2 ripe bananas
1 cup pumpkin puree
1 medium zucchini, shredded and squeezed out
2 teaspoons vanilla extract
1/3 cup packed brown sugar
2 eggs
1/3 cup packed medjool dates (about 6 dates)
1/4 cup oil
1 cup garbanzo beans (3/4 cup)
1 cup rolled oats
1/2 cup nuts no nuts
1/2 – 1 cup yogurt chips or white chocolate chips (optional)
1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
milk, as needed if too thick
Version 2
2 ripe bananas
3/4 cup chickpeas
2 large eggs
1/4 cup maple syrup
1/4 cup butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 zucchini, shredded and wrung out (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
1/2 cup nuts (optional)
1/4 cup unsweetened shredded coconut, optional
1/2 cup yogurt chips or white chocolate chips (optiona)
3/4 cup whole wheat pastry flour
3/4 cup all purpose flour
milk
No Comments