Ingredients
- 2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 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
Instructions
- 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-freeMethod: bakeCuisine: AmericanDiet: Gluten Free
