Zucchini Banana Mug Muffins with Grass-Fed Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

Ingredients

• ¼ C. Rolled Oats
• 1/3 C. All-purpose Flour
• 1/8 tsp. Baking Soda
• 1/8 tsp Baking Powder
• ¼ tsp. Pumpkin Pie Spice Blend
• Pinch of Kosher Salt
• ¼ C. Grated Carrot
• ¼ C. Grated Zucchini, some moisture removed with a clean kitchen towel
• ¼ Ripe Banana, mashed
• 2 Tbsp. Brown Sugar, packed
• 2 Tbsp. Nancy’s Organic 100% Grass-Fed Yogurt, plus more for topping
• 1 Tbsp. Avocado Oil

Directions

1. Prepare one 12 oz. mug with cooking spray.
2. In a mixing bowl, whisk together the oats, flour, baking soda, baking powder, spices, and salt.
3. Separately, stir together the carrot, zucchini, banana, brown sugar, buttermilk, and oil.
4. Add the dry ingredients to the wet ingredients and incorporate.
5. Spoon the batter into the prepared mug, filling 2/3 to the top.
6. Cook in the microwave for 2 ½ minutes until puffed and a knife comes out clean.