Zucchini Carrot Oatmeal Muffins

This, my friends, is a perfect breakfast muffin.

And so is this :)

Kristen shared this recipe and muffin with me when she was passing through, and the first thing I wanted to do was make more. These are delicious and healthy! I made quite a few adaptations from the original recipe, some a la Kristen, which I've included below. I'm sure further adaptations would be successful.

Without further ado (because who likes scrolling through pages of ramblings before you get to the good stuff? I know you just want the recipe!), I give you, Zucchini Carrot Oatmeal Muffins.

Zucchini Carrot Oatmeal Muffins

Adapted from YellowBlissRoad and Kristen Blair

1/2 C rolled oats
2 1/2 C whole wheat flour
1 T baking powder
1 1/2 tsp cinnamon
1 tsp salt

1/4 tsp nutmeg (optional)

1 C finely grated zucchini
1 C finely grated carrot
4 eggs (use only 7 eggs if doubling)

1/2 scant cup honey

1/2 C applesauce

1 large ripe banana, mashed

1/2 scant cup coconut oil, melted
3/4 cup golden or regular raisins

1. Preheat oven to 350. Line a muffin pan with paper liners, or spray generously with nonstick cooking spray.
2. Mix dry ingredients in a large bowl and set aside.

3. Grate zucchini and carrots and let rest. Melt your coconut oil and set it aside.
4. In a separate bowl, whisk eggs and add honey, applesauce, and mashed banana. 

5. Squeeze out as much liquid as you can from the carrots and zucchini. Add carrots and zucchini to the wet ingredients and stir to combine. 

6. NOW add the melted coconut oil. I do this last and very quickly so it doesn't give it as much of a chance to harden when it hits the cold ingredients. 

7. Immediately add the wet ingredients to the dry ingredients and stir just until combined and no dry parts remain.
8. Fill muffin cups about 3/4 full and bake for 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
9. Let cool in the muffin pans for a spell before transferring to a cooling rack if you didn't use muffin liners.
10. Store in a tightly sealed container for 4-5 days. Or freeze them for later!