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Recipes » Desserts » Zucchini Oat Muffins
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Zucchini Oat Muffins Recipe

1 Tbsp ground chia seeds

3 Tbsp water

1 cup unsweetened almond milk

1 Tbsp lemon juice

1 tsp vanilla

1 cup gluten-free flour blend

¾ cup gluten-free oat flour (create your own by grinding oats in blender)

½ cup gluten-free rolled oats

½ cup raw/unrefined sugar (i.e. Sucanat or turbinado)

2 tsp baking powder

1 tsp baking soda

1 tsp pumpkin pie spice

½ tsp sea salt

1½ cups grated zucchini

½ cup raisins

½ cup walnuts, chopped

1 Preheat oven to 350°F degrees.

2 Line a 12-cup muffin tin with paper liners.

3 In a small bowl, combine ground chia seeds with water and let sit.

4 In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don’t panic as it curdles – it’s supposed to!

5 In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and pumpkin pie spice.

6 Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.

7 Add wet ingredients to dry and stir until just combined.

8 Fold in zucchini, raisins and walnuts. Let sit 5-10 minutes before filling prepared muffin tins.

9 Bake 21-23 minutes. Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.

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