Zucchini, carrot, banana muffins

yield: 24

4 eggs

1/2 cup canola oil, butter, or coconut oil
2 medium-sized ripe bananas

1/2 cup turbinado sugar

1 cups ww pastry flour

2 cups oatmeal (pulse 1 cup in the blender before adding)

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking soda

1.5 teaspoons baking powder

1/2 teaspoon salt

1.5 cups grated zucchini
1.5 cups grated carrots

2 teaspoons vanilla extract

1/2 cup chopped walnuts or 1/2 cup chocolate chips

Preheat oven to 350°F.  Spray a muffin tin well with cooking spray or use paper baking cups for less mess.

Pulse 1 cup of oatmeal in the blender, then set aside in a medium bowl. Blend the eggs, oil/butter, bananas, and sugar in the blender. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.  Stir in the egg mixture and add vanilla and the zucchini; add nuts or chocolate chips if desired. Divide the batter into the prepared pan and bake for 20-25 mins.