2 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup unsweetened applesauce
1/2 cup coconut oil, melted
1/3 cup maple syrup
1 tsp vanilla
1 cup shredded zucchini, excess water squeezed out with paper towel.
1 cup chocolate chips
Preheat oven to 350F and line muffin tin with muffin liners. I also spray muffin liners with nonstick spray.
In a small bowl, combine
oat flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together eggs, applesauce, and oil. Add in
maple syrup and vanilla. Whisk till well combined. Add dry ingredients to wet and stir until combined, not overmixing.
Gently fold in in zucchini and
chocolate chips. Scoop into muffin liners and bake 20-22 minutes.
Let cool at least 15 minutes before eating. Store on counter.
Category: breakfast, snack, gluten-free Method: bake Cuisine: American Diet: Gluten Free