Zucchini Oatmeal Banana Muffins

I have been on a total health kick lately. I've switched out anything white for wheat. All of our grains are whole wheat or high fiber. Snacks have been fresh raspberries from the farmers market or fresh juicy peaches. Sophie's even fallen in love with raw carrots...SANS dip! This makes me such a proud mother! I made an egg-white egg bake for our Saturday morning breakfast last week and made the most delicious and nutritious muffins to go with them: Zucchini Oatmeal Banana Muffins. And I must be getting good at baking over here, because guess what? I didn't follow a recipe. I pretty much just threw a bunch of ingredients together and out popped these muffins. I know my mom's famous banana bread recipe pretty much by heart, and I make oatmeal cookies all the time, so I kind of used those two recipes as inspiration and then threw in a giant zucchini that I got from the Farmer's Market on Tuesday, and whala! Deliciousness! (And P.S. Did I mention they are sugar free? Yep.)

Ingredients

2 /1/2 cup oats (old fashioned kind, not quick cooking)
3/4 cup whole wheat flour
1 single serving cup of plain low fat greek yogurt (you could easily sub in apple sauce here)
2 egg whites
1 1/2 tsp baking powder
1/2 tsp baking soda
1 banana
1 cup chopped zucchini (I left the skins on)



1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. 3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.