Makes: 18 muffins

Ingredients

• 1 banana, mashed
• ¾ cup full cream milk
• ¼ cup honey
• 3 eggs
• 1 tbsp Greek yoghurt
• 1 cup shredded carrot
• 1 cup shredded zucchini (squeeze lightly to remove excess moisture)
• 1½ cups wholemeal flour
• 1 cup rolled oats
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• ½ cup walnuts

Method

1. Preheat oven to 180°C (fan-forced). Line a muffin tin with 18 paper cases.
2. In a large jug, whisk together milk, honey, eggs, and Greek yoghurt until smooth.
3. Stir in the mashed banana, then fold through the carrot and zucchini.
4. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and cinnamon. Stir in the oats and walnuts.
5. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
6. Spoon the batter evenly into the prepared muffin cases.
7. Bake for 15–20 minutes, or until golden and springy to the touch.
8. Allow to cool completely before storing in airtight containers or freezer bags.

To serve: Top with cottage cheese or Greek yoghurt for a protein boost.