Morning Glory Muffins
For the wet ingredients:
• 1 medium zucchini, squeezed of excess moisture with a paper towel (1 cup shredded zucchini before squeezed )
• 1 cup shredded carrot (from 2 medium to large carrots)
• ⅓ cup unsweetened applesauce (or sub 1 ripe mashed banana)
• 1/3 cup pure maple syrup
• 2 eggs
• 1/3 cup coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• For the dry ingredients:
• 1 cup oat flour (I blend oats up in my high powered blender)
• 3/4 cup all purpose flour (or all purpose GF flour)
• 1/2 cup shredded unsweetened coconut (not the large flakes)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
For the mix-ins:
• ⅓ cup chopped walnuts (or pecans)
For topping (optional):
• Rolled oats
• More chopped walnuts
Additionally, I would often add one scoop of the Systemic Formulas Collagen Powder for an added protein boost. I also will throw in chia seeds and hemp seeds for good fiber and omegas.
Directions
Preheat your oven to 350 degrees F. Line a muffin tin with parchment paper liners.
Shred and measure out zucchini (it should be about 1 heaping cup), then place in a paper towel or cheese cloth and squeeze out all the excess moisture.
In a large bowl mix together the wet ingredients: shredded zucchini, shredded carrot, applesauce, maple syrup, eggs, coconut oil and vanilla extract until well combined.
In a separate large bowl whisk together the dry ingredients: oat flour, all purpose flour (or gf flour), shredded coconut, baking soda, cinnamon, nutmeg and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Fold in chopped walnuts.
Evenly divide the batter between the muffin liners. Sprinkle the tops with rolled oats and a few more chopped walnuts if you’d like. Bake for 23-27 minutes or until a tester comes out clean or with just a few crumbs attached.
Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling. Refrigerate after day 1.
**I do not remember