Makes 12

Prep time: 25 minutes

These are soft and moist and are still delicious a day or two after making them. You can freeze them for longer storage as well. They make a perfect on the go breakfast to go with coffee, or a nice afternoon snack with a cup of tea.

Variations: you can swap whatever nuts you like here (pecans would be a nice choice) and add dark chocolate chips if you’re looking for more of a dessert like treat.

Ingredients

2 cups oats

8 small dates, pitted

1/2 cup coconut oil

1/4 cup maple syrup or honey

2 zucchinis, grated

2 eggs

1 teaspoon pumpkin spice

1 tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup toasted walnuts

Instructions

• Preheat oven to 350 degrees F.

• Put the oats in blender or food processor and blend until ground. Transfer to a mixing bowl. Add the dates, coconut oil, maple syrup, half the zucchini, eggs, spices, baking soda, and salt in a food processor or blender and pulse until blended. Transfer this to the bowl with the oats and stir. Stir in the remaining zucchini and walnuts.

• Line a muffin tin with paper liners or spray lightly with cooking spray. Fill the muffin tray and bake for 15-17 minutes, until they are light brown a toothpick inserted in center comes out clean.

• Let cool before removing from pan.