Ingredients
Wet Ingredients
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup oat flour (made by pulsing oats in a food processor until finely ground)
- 1/2 cup rolled oats
Vegetables
- 1 large zucchini, peeled and shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tray with muffin liners and set it aside for the batter.
- Mix Wet Ingredients: In a mixing bowl, combine 2 eggs, 1/2 cup sugar, 1 tsp cinnamon, and 1 tsp vanilla extract. Whisk thoroughly until the mixture lightens in color and becomes slightly frothy, about 1 minute. This helps incorporate air and evenly blend the flavors.
- Add Dry Ingredients: To the wet mixture, add 1 tsp baking powder, 1 cup oat flour, and 1/2 cup rolled oats. Mix gently but thoroughly until all dry ingredients are fully incorporated into the batter, creating a consistent texture.
- Incorporate Zucchini: Fold in the peeled and shredded zucchini to the batter. The moisture and mild flavor of the zucchini will keep the muffins tender and add nutritional value without overpowering the vanilla and cinnamon notes.
- Fill Muffin Liners and Bake: Divide the batter evenly among the prepared muffin liners. Place the tray in the oven and bake for approximately 13 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are fully baked.
Notes
- Oat flour can be made by pulsing rolled oats in a food processor or blender until fine.
- Ensure the zucchini is well-drained after shredding to prevent soggy muffins.
- These muffins are best served fresh but can be stored in an airtight container for up to 3 days.
- You can reduce sugar slightly if you prefer less sweetness for toddlers.
- To freeze, place muffins in a sealed bag for up to one month and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
