½cupshredded zucchini (60g weighed before squeezing)
½cupshredded carrots (50g weighed before squeezing)
Preheat oven to 375 degrees Fahrenheit.
Add oats first and then the rest of the ingredients (minus zucchini and carrots) into a high-speed blender/food processor and blend until smooth. Be careful not to overblend. 1-2 minutes until smooth. Use a spoon to make sure all areas are mixed in.
Squeeze dry the zucchini and carrots. Stir into the batter.
Transfer to a greased/lined or better yet, silicone muffin pan.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Super important: leave the muffins in the pan for at least 10 minutes before transferring to a rack to cool completely.
All of my muffins for babies are not very sweet and that’s intentional. You can control the level of sweetness by its ripeness.
Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth so you'll end up with perfectly moist not mushy muffin.
Make sure to use fresh baking powder and soda. Here's how you can check to make sure they are still good to use.
It’s best to work with room temperature eggs so take them out at least 20 minutes prior to baking.
If you do not have a powerful, high-speed blender, like Vitamix, blend the oats first before adding the rest of the ingredients in. This is so you don’t over blend, which will result in a dense texture.
Blend until combined. You want a smooth batter, but again don’t over blend (for a minute or two). Use a spoon to make sure all areas are mixed in.
Store at room temperature if planning to enjoy in 1-2 days. Wrap a paper towel around them and place in an airtight container.
Refrigerate for up to 4 days. You can also freeze using the flash freeze method. Will keep for up to 3 months.