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Zucchini Oat Muffins - Gluten-Free & Sugar-Free

August 22, 2017

 

Harvest and I make these just about once a week, sometimes different variations, but this is currently my favorite. They are sugar free, dairy free, flour free, a personal favorite, and both of my littles love them! 

 

 

They are super simple to make and if you like to experiment like me,  when you get comfortable with the recipe its so easy to swap out with different fruit and vegetables (i've done lots of things including carrots, delicious!)

 

Ingredients:

- 3 Cups Oat Flour

- 1 Medium Sized Zucchini

- 1 Cup Applesauce 

- 1/3 Cup Honey

- 2/3 Cup Almond Milk (doesn't matter if its unsweetened or sweetened, thats up to you!)

- 2 Eggs

- 2 tsp Vanilla 

- 2 tsp Baking Powder

- 1/2 tsp Baking Soda

- 1 tsp Cinnamon 

 

 

I make my own oat flour and keep it in a seprate container. Life hack: when I buy a new batch of oats, I go ahead and blend them all so I don't have to do it every time I need them for something, which is often for me. you're welcome ;) Once blended it should be flour like texture. However, I have found that a food processor leaves it feeling a bit more grainy/rough, as with a blender it is more true to flour-like consistency, both work and taste just the same. 

 

 

You are also going to need to grate your zucchini, I just use a cheese grater. Don't worry about getting the moisture out of the grated zucchini, its good for the muffins!

 

 

Super simple after you have oat flour and zucchini ready- go ahead a preheat the oven to 350 degrees. Mix all of the wet ingredients together, including the honey, vanilla, and zucchini.  Make sure it is all thoroughly mixed, then go ahead and dump the dry ingredients on top. I know some people are all about mixing the dry and wet ingredients separately, I am not one of those people. Just keepin it real.  For this recipe, it doesn't matter one way or the other.  After all the ingredients are thoroughly mixed, you're good to go. 

 

 

I bake the muffins in regular size muffins tins most of the time, mainly because my 3 year old always asks for a "big one", so I stopped making smaller ones. I personally like when they are the "bite-size".  If you prefer the mini muffins, you will just have to adjust your baking time accordingly. 

 

I use an ice cream scoop to fill the tins, one scoop is the perfect amount. If you aren't using a scoop, filling the tins 3/4 of the way is perfect. The muffins will need to bake approximately 18 minutes give or take. You should be able to stick a knife in one and it come out clean! Be sure NOT to overcook, they will be too dry the next day! 

 

 

P.S. we like to keep them in the refrigerator. They seem to hold their moisture better, AND I personally love them cold, weird, I know. Enjoy!

 

 

 

 

 

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