These little muffins are so light and packed with flavor, you’ll never guess there’s a green vegetable inside! I puree the peeled zucchini until it resembles a creamy consistency.
Yields: approximately 20 mini muffins
Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners and set aside.
In a bowl combine eggs, sugar, cinnamon, and vanilla and whisk until lighter in color (around one minute).
Add baking powder, oat flour, and rolled oats and mix until incorporated.
Puree the zucchini in a blender and fold into the mix with a spatula.
Divide the batter between the muffin liners and take to the oven. Bake for 13 minutes or until done.