Zucchini and carrot muffins

Ingredients for 1 servings:

• 2 m.-sized carrot(s)
• 1 small apple
• 1 small zucchini
• 1 small banana(s), ripe
• 150 g oat flakes
• 150 g spelt flour
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• 100 g brown cane sugar
• ¼ tsp salt
• 60 ml rapeseed oil
• 100 g hazelnuts, chopped
• 120 ml milk or oat/almond milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also vegan possible

Finely grate the apple, carrots, and zucchini in a food processor. Mash the banana with a fork and mix everything in a bowl. Combine all the dry ingredients and add them to the bowl with the apple, banana, and zucchini mixture. Stir in the oil and milk. Pour the batter into paper muffin cups, ideally placed in a muffin tin. The cups can be filled completely. Bake at 180°C for about 30 minutes on the middle rack of a preheated oven. Do the skewer test if necessary; if the muffins are still too moist, adjust the time. Let the muffins cool in the tin. 200 kcal per serving.