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 (pulse oats in a food processor until finely ground)
- 1/2 cup rolled oats
Vegetables
- 1 large zucchini, peeled and shredded
Instructions
- Preheat the oven. Preheat your oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners and set aside to prepare for baking.
- Mix the wet ingredients. In a bowl, combine the eggs, sugar, cinnamon, and vanilla bean paste. Whisk them together for about one minute until the mixture lightens in color and is well blended.
- Add dry ingredients. Add the baking powder, oat flour, and rolled oats to the wet mixture. Mix thoroughly until all the ingredients are well incorporated.
- Incorporate zucchini. Fold the peeled and shredded zucchini into the batter evenly to keep moisture and texture balanced.
- Fill muffin liners and bake. Divide the batter evenly between the prepared muffin liners in the tray. Place the tray in the oven and bake for about 13 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Ensure the zucchini is well drained if too watery to prevent soggy muffins.
- Oat flour can be made by pulsing rolled oats in a food processor until finely ground.
- Use muffin liners to prevent sticking and make cleanup easier.
- Check doneness after 13 minutes as oven temperatures vary.
- Vanilla bean paste can be substituted with vanilla extract if preferred.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
