Homemade Zucchini Oat Muffins
- Yield 12
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Homemade Zucchini Oat Muffins is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 cups (240g) oat flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 2 large eggs
- ¾ cup unsweetened plain almond milk
- 8 ounces coarsely grated zucchini, liquid then squeezed out (~6.25oz yield after straining)
- ½ cup maple syrup
- 3 tablespoons avocado oil, or any mild-flavored oil
- 1 teaspoon vanilla extract
- optional: turbinado sugar, for sprinkling
Method
Prep the oven and muffin pan. Warm oven to 375°F. Line a 12-cup muffin pan with parchment liners or lightly grease with cooking spray.
Mix the oat flour, pumpkin pie spice, baking soda, and sea salt in a large bowl and whisk until combined.
Mix the wet ingredients. In a separate mixing bowl, whisk together the eggs, almond milk, maple syrup, avocado oil, and vanilla extract until smooth.
Stir it all together. Tip in the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini. Let the batter rest for 5 to 10 minutes so the oat flour can hydrate slightly.
Divide the batter evenly among the prepared muffin cups, filling each until almost full. Scatter each muffin with a pinch of turbinado sugar, if desired.
Roast Roast for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly to the touch.
Cool and serve. Let the muffins cool in the pan for 10 minutes, then move to a wire rack to cool completely. Plate and enjoy!
