Dairy Free Zucchini Muffins

Continuing my oat flour experimentation, I decided to try a few more batches of muffins. I’m always trying to eat more veggies, and shredding some into ooey, gooey batter is the sweetest way I’ve found to do this yet. Oh, and after tasting these little puppies, I now officially take back what I said about oat flour—these turned out incredibly moist. I’m sorry, oat flour. Can we be friends? 



The Recipe
½ c. unsweetened applesauce
½ c. almond butter
½ c. raw sugar
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. canola oil
¾ c. oat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ c. slivered zucchini

1. Preheat oven to 375.
2. Mix the applesauce, almond butter, sugar vanilla, lemon extract, and oil with an electric mixer—or a whisk if you’re feeling energetic.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon with a whisk. Fold in to liquid mixture.
4. Fold in slivered zucchini.
5. Fill up muffin cups almost all the way to the top.
6. Bake for around 20 minutes, until the tops are firm to the touch.

Use What You’ve Got
* Two eggs can take the place of the applesauce.
* Any nut butter can stand in for almond butter.
* Try other veggies instead of—or in combination with—the zucchini. Carrots, sweet potato, squash…