ZUCCHINI OAT AND CHOCOLATE CHUNK MUFFINS

Hi there humans perusing the internet.

Hope this post finds you well.


Today we are talking muffins.

Accidental muffins that turned out delicious I might add.


ZUCCHINI, OAT AND CHOCOLATE CHUNK MUFFINS

Let me tell you how these happened.

My lovely garden last year graced me with an abundant harvest of zucchini.

We ate and ate and ate.

& gifted, gifted, gifted.

But there were just so many.

So, I froze 4 gallon ziplocks full of sliced (into half moon) zucchini.

2 bags I slightly boiled for in smoothies (I ate those up quick) and 2 I left unboiled.

I took one out the other night intending to use it in a vegetable Pad Thai.

But, as you can imagine, they were wayyyy too moist.

So, I threw some ingredients into a bowl and ended up getting a delightful surprise out of them.

I mean, I am a regular cook so it's not like it was totally blind.

I know what I'm doing.

But these just really shocked me.

Now, these are not EXACT measurements.

Like I said, I just threw things together.

But I did write it down as I went and these are my best approximations


PRINTABLE RECIPE FILE 👇🏼

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Download PDF • 1.41MB




INGREDIENTS

  • 2 oat flour - to make oat flour just blitz oats until they look like flour

  • 1/4 cup whole oats

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 large eggs

  • 3/4 cup cashew buttermilk (1 cup water : 1/4 cup cashews : 1 tablespoon lemon juice), or regular buttermilk

  • 1/3 cup maple syrup

  • 1 teaspoons vanilla bean paste

  • 2 cups zucchini, shredded - liquid squeezed out

  • 1 - 55% chocolove chocolate bar


DIRECTIONS

  1. Preheat oven to 350 °F and line a muffin tin with silicon liners (or whatever you have).

  2. Grate zucchini (in my case I had to blitz mine in the food processor since it was frozen from garden harvest - both work). Place on a kitchen towel and squeeze out as much moisture as you can. Set aside.

  3. In a large bowl, mix together the dry ingredients (oat flour, oats, cinnamon, baking soda, baking powder and salt).

  4. In a smaller bowl, whisk your wet ingredients together (eggs, cashew buttermilk, maple syrup, and vanilla bean paste). Fold in the zucchini and chocolate chunks.

  5. Scoop the batter into the prepared muffin tin. I used two scant small cookie scoops to fill each one. It ended up making 12 muffins.

  6. Bake for 20 - 25 minutes. This will depend on how moist your zucchini is and your oven. I baked mine for 20 minutes and they were perfectly moist and fully cooked through in the middle. Use the toothpick method. Cool muffins in pan. Enjoy!



Hope you enjoy making these.

They are super easy, super healthy and delicious.

The natural sugar from the maple syrup is the perfect sweetness, the oat flour keeps everything moist and not crumbly and the chocolate adds just the right amount of spunk.

Such a great snack.

Let me know if you make them.


As always, thanks for being here.

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xoxo

Kirsten ☀️

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