Hidden Vegetable Breakfast Muffins

For the Muffins

1. NOTE: When I write recipes, I use metric weights in development. I highly recommend you do the same and use a digital scale or your muffins may not turn out the same.
2. You will need 500g of pressed zucchini and 100g of pressed carrots for these muffins. I used 4 medium sized zucchinis and 3 carrots to achieve this.
3. Using a box grater or food processor with a shredding attachment, shred your vegetables.
4. Next you will need to squeeze out most of the water within the shredded vegetables. This will help to prevent from saturating the muffins. To do this, wrap the vegetables into a cheese cloth or paper towels and squeeze out the water. You don't need to get every last drop, but put some effort into it.
5. In a large bowl, add your ripe bananas and mash them until smooth.
6. Dump in your vegetables, vanilla, maple syrup, and eggs. Beat the eggs and then mix them into the other ingredients in the bowl.
7. Next, add in the cinnamon, baking powder, baking soda, and salt. I like to mix these into the batter before adding in the flour just to make sure they don't get caught in any flour pockets. You could avoid this by mixing all of the dry ingredients in a separate bowl but I like to keep it all in one bowl for easier clean up.
8. Add in the oat flour and mix to form the batter. Oat flour can be made by placing dry oats into a blender. You don't need to buy this preground at the store.
9. Spray some muffin tins with oil and divide the batter evenly into the wells.
10. Bake at 350 °F (177 °C) for 18-22 minutes or until they have set in the center.
11. Once baked, transfer over to a wire rack to cool and then place them into the freezer, uncovered to freeze solid.
12. Place the muffins into a zip top bag to and remove all of the air. Place these bags into the freezer for safe keeping.
13. To reheat the muffins, grab out however many you want to eat and microwave them for about a minute.