By Clean Simple Foodie, Erika Peterson
Serves 24

What you’ll need:

¼ cup coconut oil
4 extra ripe bananas
4 cups grated zucchini
1-1/3 cup liquid egg whites
1 cup coconut milk
¼ cup pure maple syrup
3-1/2 cups rolled oats
3 servings vanilla protein powder
1 Tbs cinnamon
1 tsp baking powder
1 tsp baking soda

What you’ll do:

1. Preheat oven to 375 degrees.
2. Mash together bananas and coconut oil together. Add zucchini. Set aside.
3. In a separate bowl, beat together egg whites, coconut milk, syrup and oats. Add the banana mixture to the bowl and mix well. Add in the remaining dry ingredients and mix well.
4. Grease 24 muffin cups or prepare with liners (I even like to spray the inside of my liners so it pulls of nice and clean). Fill to the top with the muffin batter.
5. Bake 25-27 minutes. Let cool 5 minutes in pan and then transfer to a cooling rack. We like to top ours with raw honey! Yum!

What’s in it:

Each muffin has about 120 calories; 4g fat; 16g carbs; 6g protein.