Ingredients

The following ingredients have 24 Servings
  • 1 ¼ cups oat flour (see notes)
  • ¾ cup quick oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup pure maple syrup
  • ⅓ cup light olive oil (or avocado, melted/cooled coconut oil)
  • 1 large egg
  • 1 large egg white
  • 1 tsp vanilla extract
  • 1 cup finely shredded zucchini, water squeezed out and lightly packed

Instruction

  • Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
  • In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
  • In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
  • Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in zucchini and continue to stir until combined.
  • Evenly distribute batter into 24 mini muffin pan, filling just about to the top. Bake for 12-15 minutes – or until toothpick inserted in center comes out clean. Allow muffins to cool in pan for 5-10 minutes before carefully removing. If using oil and no liners, try gently lifting edges with toothpick.