Healthy & easy gluten-free zucchini bread muffins that are low in sugar!
AuthorSavannah
Ingredients
2cupsold-fashioned oats
1 1/2tspbaking powder
1/2tspsalt
1 1/2tspcinnamon
1/2tspnutmeg
1/2cupgrated zucchini(quick tip: If you cut your zucchini into chunks, you can pulse it a few times in the food processor to grate it with far less effort than with a cheese grater. I used around half a medium zucchini.)
3/4cupmashed banana(I needed about a banana and a half.)
1/2cupalmond milk
1egg(beaten)
2tspvanilla
2tbsphoney
Instructions
Set aside one cup of your oats and grind the other cup into a flour using a food processor. Combine ground oats, whole oats, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
Squeeze any excess moisture out of the grated zucchini with a clean towel. Add the zucchini, banana, milk, egg, vanilla, and honey to the bowl of dry ingredients. Combine.
Grease a muffin tin, and divide batter into about 8 muffins. Bake at 350 for 20 minutes.
Allow to cool for 15 minutes before removing from muffin tin. Leftover muffins may be refrigerated and reheated.