1 ¾cupswhite whole wheat flour (215g), or oat flour
1teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
Wet Ingredients
1mediumavocado (150g weighed with skin and pit)
2eggs, room temperature
½cupwhole milk plain Greek yogurt (115g)
1medium banana (130g without peel)
1teaspoonvanilla extract
½cupgrated zucchini (60g weighed after squeezing)
½cupgrated carrots (45g weighed after squeezing)
Optional: Sweetener of choice (see note)
Instructions
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, stir together the dry ingredients.
Add all the wet ingredients (minus zucchini and carrots) into the food processor/blender and blend until smooth. Pour into the dry ingredients.
Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. Fold in the zucchini and carrots.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
Take the eggs and yogurt out of the refrigerator at least 15 minutes prior to cooking
Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.