Name: Moist, gluten free, zucchini oat, banana muffins
Prep time: 15 min
Cook time: 25 min
Ingredients: 3 1/3 cup oat flour (blend oats in a high-speed blender until fine); 1 1/2 Tbsp baking powder (aluminum-free); 1/2 tsp baking soda 1 tbsp ground Cinnamon; 2 tsp ground ginger; 1/2 tsp salt; 1/2 cup chocolate chips optional; 1/2 cup chopped walnuts (optional); 2 carrots and 1 zucchini; 3 bananas (mashed - this replaces EGGS); 3/4 cup honey/maple syrup; 3/4 cup plant milk; 1 tbsp apple cider vinegar; 1/4 cup coconut oil

Moist, gluten free, zucchini oat, banana muffins

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Prep Time 15

Cook Time 25

Servings 12

Ingredients

3 ⅓ cup oat flour blend oats in a high-speed blender until fine
1 ½ Tbsp baking powder aluminum-free
½ tsp baking soda 1 tbsp ground Cinnamon
2 tsp ground ginger
½ tsp salt
½ cup chocolate chips optional
½ cup chopped walnuts optional
2 carrots and 1 zucchini
3 bananas mashed - this replaces EGGS
¾ cup honey/maple syrup
¾ cup plant milk
1 tbsp apple cider vinegar
¼ cup coconut oil

Instructions

Combine the whole wheat flour, rolled oats, spices, baking soda, baking powder, and salt in a bowl. Mix well and set aside.
Wash, peel, and grate carrots. bananas, zucchinis.
Separate dry ingredients and wet ones.
Add the dry ingredients to the wet, and stir until just combined. Don’t over mix it.
Use muffins tins in a tray. Fill each about 3/4 full. Your final number of muffins may vary depending on the size of your muffin tins.
Bake the muffins for about 25 minutes. at 350 degrees.
Remove the muffins from the oven and allow them to cool for 10 to 15 minutes.