Zucchini and Carrot Muffins

Name: Zucchini and Carrot Muffins
Ingredients: 500 grams Pressed zucchini; 3 small sizes Small sized carrots; 3 good sized or 400 grams Ripe bananas; 1 tbsp Vanilla extract; 1 cup or 240 grams Maple syrup; 6 Eggs; 1 tbsp or 12 grams Cinnamon; 1.5 tsp or 6 grams Baking powder; 0.5 tsp or 3 grams Baking soda; 0.5 tsp or 3 grams Salt; 3 cups or 350 grams Oat flour; 90 grams Chocolate chips

12 ingredients · from Josh Cortis

Ingredients

500 grams Pressed zucchini
3 small sizes Small sized carrots
3 good sized or 400 grams Ripe bananas
1 tbsp Vanilla extract
1 cup or 240 grams Maple syrup
6 Eggs
1 tbsp or 12 grams Cinnamon
1.5 tsp or 6 grams Baking powder
0.5 tsp or 3 grams Baking soda
0.5 tsp or 3 grams Salt
3 cups or 350 grams Oat flour
90 grams Chocolate chips

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Method

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Watch the original: “Zucchini and Carrot Muffins” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.