Zucchini Orange Oat Muffins
These Zucchini Orange Oat Muffins combine the unique flavors of zucchini and orange for a healthy, delicious treat that is perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 large orange Freshly juiced and zested for best flavor.
- 3 beaten eggs 3 beaten eggs Room temperature for best results.
- 1/2 cup coconut oil Refined for neutral taste, unrefined for coconut flavor.
- 1 teaspoon vanilla extract Pure extract is preferred.
Dry Ingredients
- 2 cups oat flour Can be made by grinding oats.
- 1/2 cup brown rice flour Adds lightness and texture.
- 1/3 cup coconut sugar Natural sweetener; adjust to taste.
- 1/2 teaspoon salt Enhances overall flavor.
- 1 tablespoon cinnamon For a cozy warmth.
- 1 teaspoon baking soda For rise and fluffiness.
- 1 teaspoon ground nutmeg Adds a wonderful aroma.
Main Ingredients
- 1 1/2 cups grated zucchini Use firm, fresh zucchini.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin with coconut oil or line it with muffin liners.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- Puree the orange in a blender until smooth.
Mixing
- In a large bowl, whisk together the oat flour, brown rice flour, coconut sugar, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix the beaten eggs, coconut oil, orange puree, and vanilla extract.
- Gently mix the wet ingredients into the dry ingredients, being careful not to overmix.
Baking
- Spoon the batter into the muffin tin, filling each cup about two-thirds full. Optionally, sprinkle oats or zest on top.
- Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container. Can be frozen for up to 3 months.