Ingredients
The following ingredients have 15 Servings
- 1 ½ cups zucchini, grated
- 1 Tablespoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 cup almond flour, lightly packed
- ½ cup brown rice flour
- 1 cup rolled oats
- ½ cup unsweetened almond butter
- ½ cup unsweetened applesauce
- ½ cup + 2 Tablespoon organic maple syrup
- 1 Tablespoon vanilla
- 2/3 cup raisins (optional)
- 1 cup chopped walnuts (optional)
Instruction
- Preheat the oven to 350 F. Place the oven racks towards the middle, avoiding the lower oven rack placement.
- Line 2 muffin baking sheets with 15 muffin paper liners. Set aside.
- Place all the ingredients except the raisins and walnuts into a large mixing bowl. Stir until well combined, then add the raisins and walnuts. Stir again to combine.
- Fill the muffin baking sheets (with paper liners) almost to the top of the muffin liner sides. The batter will rise slightly so do not overfill.
- Place the muffin baking sheets into a preheated 350 F oven and bake for 26 to 28 minutes or until a toothpick comes out clean. It is OK if there are a few crumbs on the toothpick, but it should not be gooey. Note, if both muffin sheets do not fit onto one center oven rack, then rotate the muffin sheets from bottom to top racks and vice-versa half-way through.
- Once out of the oven, allow to cool for 5 minutes, then transfer the muffins from the muffin baking sheet to a wire rack to cool for 10 minutes. Allowing the muffins to rest for 10 minutes allows them to firm up in texture.
