Zucchini and Carrot Muffins

Summary

Ingredients

• 2 medium carrot (s)
• 1 small apple
• 1 small zucchini
• 1 small banana (s), ripe
• 150 g oatmeal
• 150 g spelled flour
• 1 ½ teaspoon baking powder
• 1 teaspoon cinnamon
• 100 g cane suar, brown
• 0.25 teaspoon ¼ salt
• 60 ml rapeseed oil
• 100 g hazelnuts, chopped
• 120 ml milk or oat / almond milk

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Instructions

1. Finely grate the apple, carrots and zucchini in the food processor. Mash the banana with a fork and mix everything in a bowl.
2. Combine all dry ingredients and add to the bowl with the apple, bananas and zucchini mixture. Stir in the oil and milk. Pour the batter into the paper muffin cases, which are ideally in a muffin tin. The molds can be filled completely.
3. Bake at 180 ° C for about 30 minutes on the middle rack of the preheated oven.
4. Possibly do the chopsticks test and if the muffins are still too moist, vary over time.
5. Let muffins cool in the pan.
6. 200 Kcal per serving.