Ingredients
Wet Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla bean paste
Dry Ingredients
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup oat flour (made by pulsing oats in a food processor until finely ground)
- 1/2 cup rolled oats
Produce
- 1 large zucchini, peeled and shredded
Instructions
- Preheat Oven and Prepare Muffin Tray: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners and set aside to get ready for baking.
- Combine Wet Ingredients: In a mixing bowl, whisk together the eggs, sugar, cinnamon, and vanilla bean paste until the mixture becomes lighter in color and well combined, which should take about 1 minute.
- Add Dry Ingredients: Stir in the baking powder, oat flour, and rolled oats into the wet mixture. Mix everything until just incorporated to ensure the batter remains light and fluffy.
- Incorporate Shredded Zucchini: Fold the shredded zucchini into the batter evenly, distributing it throughout without overmixing.
- Fill Muffin Liners: Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tray in the preheated oven and bake for approximately 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute oat flour with whole wheat or all-purpose flour if preferred, but adjust the liquid as needed.
- Using fresh zucchini is recommended for best texture and moisture.
- For a gluten-free version, ensure the oats are certified gluten-free.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Optional: Add nuts or raisins for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
