Banana Matcha Zucchini Muffins

INGREDIENTS:

• 1 cup wholegrain spelt flour
• 1/2 cup rolled oats
• 1 1/2 Tbsp. Solspring^® Organic Matcha
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. Solspring^® Ancient Fine Sea Salt
• 3 large, very ripe bananas (about 1 cup / 250ml mashed)
• 1 large organic egg
• 1/4 cup Solspring Wild Acacia Honey (may substitute with maple syrup)
• 3 Tbsp. cooking oil of your choice
• 1 tsp. pure vanilla extract
• 1 cup grated zucchini, lightly packed

INSTRUCTIONS:

1. Preheat oven to 375°F / 170°C. Prepare a 12-cup muffin tin.
2. Mash the bananas in a medium bowl, then whisk in the egg, followed by the honey, oil and vanilla. Fold in the grated zucchini.
3. In a large mixing bowl, combine the flour, oats, matcha, baking powder, baking soda and salt.
4. Add the wet ingredients to the dry ingredients, folding just until incorporated – don’t over-mix, or your muffins will be tough. Scoop into the prepared muffin tin and place in the oven.
5. Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let cool completely. Say thank you, and enjoy. Store leftovers at room temperature for 3 days or in the fridge for a week. Freezes well.