Banana Veggie muffins

This recipe takes a classic banana muffin recipe and adds a healthy twist. The addition of veggies ramps up the fibre, oat flour almost negates the gluten, and molasses and maple syrup are non-refined sweetening alternatives. If you've ever juiced and had leftover veggie pulp, here's what to do with it. 

3 cups oat flour
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup molasses
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup coconut oil 
1 ripe banana, mashed
2 cups of veggies*

*The leftover pulp from juicing is perfect here. Otherwise, grated zucchini, carrots, and ginger are perfect.

Combine dry ingredients in one bowl and the wet ingredients in another. Add the wet ingredients into the dry and mix well. Add in the banana and the veggies and stir. Pour into greased muffin cups approximately 3/4 full. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Enjoy!