- 1 cup Shredded Zucchini (excess water squeezed out)
- 1.5 cup Oat Flour
- 0.25 cup Rolled Oats
- 0.5 tsp Baking Soda
- 1 tsp Cinnamon
- 0.25 tsp Nutmeg (omit if cooking for GERD symptoms)
- 1 Egg
- 2 tbsp Olive Oil
- 2 tbsp Maple Syrup
- 0.25 cup Unsweetened Almond or Oat Milk
- 1 tsp Vanilla Extract
Directions
- Preheat oven to 350°F.
- Mix dry ingredients in one bowl, wet in another.
- Combine both, fold in zucchini.
- Scoop into muffin tin (lined or greased).
- Bake 20–22 mins or until golden and set. Cool before serving.
Nutrition Facts
| Total Servings | ~9–10 Muffins |
| Single Serving Size | 1 muffin |
| Amount Per Serving | |
| Calories | 140 |
| Total Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Protein | 3 g |
