Description
Mini zucchini breakfast cakes. You. Are. Welcome.
Ingredients
- ¼ cups White Whole Wheat Flour
- ¼ cups Rolled Oats
- ½ teaspoons Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoons Sea Salt
- ¼ cups Milk
- ½ cups Zucchini, Shredded
- ¼ cups Carrot, Grated
- ¼ cups Nonfat Vanilla Greek Yogurt
- 1 whole Banana, Peeled And Mashed
- ¼ cups Honey
- 2 Tablespoons Chocolate Chips (optional)
- 2 Tablespoons Walnuts, Chopped (optional)
Preparation
Preheat oven to 350 F. Grease two 6-ounce size ramekins and set them aside.
Combine dry ingredients in a medium bowl (flour through salt on the above list).
Combine wet ingredients in a small bowl (milk through honey on the above list).
Pour wet ingredients into dry and stir to fully combine (it will be a thick batter).
Add chocolate chips and walnuts if using and fold into batter.
Transfer batter into the greased ramekins. Bake for 30-32 minutes or until a toothpick inserted into one comes out clean. Remove from the oven and serve.
Top with more chocolate chips, walnuts, syrup, or honey.
Recipe adapted from Eating Light.
