These muffins make the best Well Balanced Snack! They contain carbs, fat, protein, fruits and veggies. making them balanced, nutritous and delicious. It's a great way to use fresh zucchini and strawberries which are abundant in the summer months.
Course Snack
Cuisine baked goods
Keyword dairy free, gluten free
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Resting Time 10 minutesminutes
Total Time 45 minutesminutes
Servings 5
Author Well Balanced Nutrition
Equipment
food processor (helpful but not required)
silicone muffin cups
cookie/muffin scoop
muffin tin
mixing bowls (2)
measuring cups
Ingredients
1cupoatsground (or 3/4 cup oat flour) gluten-free if necessary
1zucchini (small)grated and dried (makes about 1 cup grated)
1 1/2cupstrawberrieschopped
2eggs
1/4cupalmond butteror alternative
2tspvanilla extract
1tspcinnamon
1tspbaking soda
1/2tspsalt
1/4cupcocoa powderunsweetened
2Tbscoconut sugar
1/4cupdark chocolate chips
Instructions
Preheat the oven to 350°F.
Grind the oats in a blender to create a fine flour (or purchase oat flour).
1 cup oats
Grate the zucchini, then squeeze out the excess water in cheesecloth (or chop in a mini food processor to save time).
1 zucchini (small)
Chop the strawberries (use a food processor to save time).
1 1/2 cup strawberries
Spray muffin tins with baking oil or use silicone liners.
Prepare the wet ingredients:In a large bowl: combine the strawberries, nut butter, eggs, and vanilla and stir to combine.
1 1/2 cup strawberries, 2 eggs, 2 tsp vanilla extract, 1/4 cup almond butter
Prepare the dry ingredients: In a separate bowl: whisk the oat flour, cinnamon, baking soda, sea salt, cocoa powder, and coconut sugar