Servings
16
Active time
5 minutes
Bake time
30 minutes
Ingredients
1 ripe banana, mashed
1 medium zucchini, grated1 carrot, grated
2 eggs
¼ cup canola oil
1 cup buckwheat flour
½ cup rolled oats
1 tsp baking powder
1 tsp ground cinnamon
Instructions
Preheat oven to 180*C.
Combine banana, zucchini, carrot, eggs and oil in a medium bowl
.In a separate bowl, stir together flour, oats, baking powder and cinnamon.
Slowly add the flour mixture to the wet ingredients, stirring to combine.
Grease a mini muffin pan (or line a regular pan).
Pour batter into the tin.
Bake until lightly golden, about 15 minutes.
Nutrition Information (per 1 mini muffin)
80 calories, 4.5g fat, 9g carb, 2g fibre, 2g protein.