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2
Zucchini, fresh - shredded
2
Carrot - shredded
2
Eggs, whole large
1 cup
Coconut Sugar
2
Banana - mashed
1/2 cup
Vegetable Oil
1 tsp
Vanilla Extract
2 1/2 cup
Oat Flour
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
Salt
2 tsp
Pumpkin Spice
1 tsp
Ground Cinnamon
These not-too-sweet, perfectly spiced muffins use a mix of carrots, zucchini, and banana in their batter, delivering a solid dose of fruit-and-veggie goodness in delectable muffin form.
Per serving (15)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Preheat the oven to 350°F.
Attach the Slice/Shred Disc (shred side up) and Endless Chute to the Motor Base. Shred the zucchini into a bowl lined with a clean dish towel. Use the towel to squeeze out excess liquid, discard the liquid, and return the zucchini to the bowl. Shred the carrots into the same bowl.
Attach the Work Bowl and Chopping Blade. Add the eggs, coconut sugar, bananas, oil, and vanilla; process for 10 seconds until combined.
In a separate bowl, whisk together the dry ingredients. Fold in the wet ingredients, followied by the shredded zucchini and carrots.
Grease or line a muffin tin. Divide the batter among the cups, about 1/3 cup per muffin. Bake until golden brown, 20–22 minutes.
Let the muffins cool for 5 minutes, then loosen the edges with a knife and transfer to a wire rack to finish cooling.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.