Oat Flour Zucchini Muffins

Ingredients

• 1/3 cup melted coconut oil (or sub with your favorite oil)
• 3/4 cup coconut sugar (or sub with granulated sugar)
• 2 large eggs
• 1/3 cup unsweetened almond milk (or sub with your favorite milk)
• 1 teaspoon vanilla extract
• 2 cups oat flour
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups grated zucchini (1/2 lb. zucchini)
• 1/3 cup dairy free mini chocolate chips

Instructions

1. 1

   Preheat oven: Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.

2. 2

   Whisk wet ingredients: In a large bowl, whisk the melted coconut oil, coconut sugar and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla, whisking well to combine.

3. 3

   Add dry ingredients: Add the oat flour, rolled oats, baking powder, cinnamon, baking soda and salt, and whisk until well combined, then fold in the zucchini and chocolate chips until incorporated.

4. 4

   Bake muffins: Divide the batter evenly between the (12) muffin cups and bake on the middle rack in the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

5. 5

   Cool muffins: Cool the muffins in the pan on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely. Serve and enjoy!