Got a picky eater who's anti-veggies? These Zucchini Carrot Breakfast Muffins from our Body Well program might be the key to tricking your kiddo into eating some.

Zucchini Carrot Breakfast Muffins

Makes 12 muffins, Serving Size: 1 muffin

INGREDIENTS

• 3 cups old-fashioned oatmeal, dry
• 1/2 cup milk of choice
• 1/4 cup nut butter of choice
• 1 zucchini, grated
• 1 carrot, grated
• 4 ripe bananas, mashed
• 1/4 cup raisins
• 1 tsp vanilla extract
• 1 TBSP baking powder
• 1 1/2 tsp cinnamon
• Pinch of salt

DIRECTIONS

• Preheat oven to 350 degrees. Coat your muffin tray with cooking spray or line with parchment paper.
• In a large bowl, mix together all of the ingredients until well combined.
• Fill each muffin space with the mixture.
• Bake for 35 minutes (or until a toothpick comes out clean).
• Let cool for 10 minutes.