* instead of a muffin pan, I baked these in a loaf pan for 40 min.
- 1 and 1/2 cup oat flour (blended oats)
- 1 teaspoon cinnamon
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cup lightly packed grated zucchini
- 1/2 cup vanilla Greek yogurt, full fat
- 1/3 cup coconut oil, measured when melted
- 3 tablespoons (1/2 large) very ripe banana, mashed
- 1/4 cup + 2 tablespoons light brown sugar, lightly packed*
- 1/2 cup dark chocolate chips or dried currants, optional
- Preheat the oven to 350 degrees F. Grease 12 cavities of a muffin tin and set aside.
- In a bowl, stir together the oat flour (measured AFTER blending. I used regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), cinnamon, baking powder, baking soda, and salt.
- In another bowl, stir together the egg, vanilla extract, grated zucchini (make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished muffins), yogurt, coconut oil, mashed banana (very important for binding and sweetening), and brown sugar. Mix until well combined.
- Combine the wet and dry ingredients and mix until just combined. Over mixing will yield denser muffins. Stir in the dried currants or dark chocolate chips if desired.
- Fill up all 12 cavities evenly and bake for 16-18 minutes.
- Remove and allow the muffins to cool.
- Muffins are best eaten in 1-2 days. Store muffins in an airtight container in the fridge and warm up in the microwave for 10 seconds before enjoying.
found on: chelseasmessyapron.com