Who has tons o’ zucchini in their garden now? And is craving sweet muffins? That can be gluten-free and vegan as well? I made these for Walker and Ford tonight and they were well received. I wasn’t sure if tehy would work since I was adapting a sugar recipe to honey, it went well though!
Zucchini Chocolate Chip Muffins
- 2 cups old-fashioned oats, gluten-free oats if needed
- 1½ tsp baking powder, divided
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ¼ tsp baking soda
- ½ cup unsweetened applesauce
- ½ cup flaxseed meal
- ¼ cup neutral vegetable oil, such as sunflower
- ½ cup + 2 Tbsp packed raw honey
- ¼ cup unsweetened almond milk
- 1½ cups finely grated zucchini
- ½ cup semi-sweet or dark chocolate chips
After grating the zucchini, let drain in a fine mesh strainer over a bowl, pressing gently to remove any extra moisture.
Grind the oats in a blender or food processer.
Preheat oven to 350° and oil or spray a non-stick 12 count muffin tin.
In a medium bowl combine oat flour, 1 teaspoon baking powder, salt, baking soda and cinnamon, stir with a whisk.
In a large mixing bowl whisk together the applesauce, remaining baking powder, flaxseed meal, oil, honey and milk till smooth.
Mix dry ingredients into applesauce mixture, one half at a time. Stir in zucchini.
Divide batter into muffin pan. Bake for 30 minutes, until a toothpick interested in the middle of a muffin comes out clean. The muffins will feel soft, but will firm up after cooling.
Let cool for 5 minutes, then transfer to a cooling rack.
Makes 12 muffins.