The only allergy-friendly zucchini banana bread muffins that you'll ever need!
Preheat oven to 375 F, and prepare 2 muffin tins (regular or mini muffins).
Spray with oil if you don’t have liners or a silicone muffin tin.
Put the oats in a blender and blend until a fine powder forms.
If you don’t have a high powered blender, grate the zucchini.
Add all other ingredients to the blended oats (except optional chocolate chips) and blend until smooth.
Fill muffin tins.
Sprinkle chocolate chips on top.
Bake! For regular size muffins, bake 16-18 mins. For mini muffins, bake 10-13 mins.
Let cool, then serve!
Makes about 15 regular-sized muffins, can also make as mini muffins.
The regular sized muffins only have about 3g added sugar (and the mini ones, half of that!).