Ingredients:

  • 200g oat flour
  • 5g baking soda
  • 4g baking powder
  • 6g ground cinnamon
  • 3g sea salt
  • 150g grated zucchini (squeezed dry)
  • 130g grated carrots
  • 120ml unsweetened applesauce
  • 120ml maple syrup or date paste
  • 100g large eggs
  • 60ml melted coconut oil or melted butter
  • 5ml vanilla extract

Instructions:

  1. Prep the produce. Grate the zucchini and carrots using the fine holes of your grater. Note: Fine shreds blend better into the oat base.
  2. Squeeze the zucchini. Place the grated zucchini in a kitchen towel and squeeze firmly over the sink until no more liquid drips out.
  3. Whisk dry ingredients. Combine oat flour, baking soda, baking powder, cinnamon, and salt in a large bowl until no lumps remain.
  4. Mix the wet base. In a separate bowl, beat the eggs, maple syrup, applesauce, oil, and vanilla until the mixture is smooth and pale.
  5. Combine. Gently fold the wet ingredients into the dry until just combined. Note: Stop as soon as the flour disappears.
  6. Fold in veggies. Stir in the carrots and the squeezed zucchini until evenly distributed.
  7. Fill the tins. Divide the batter among the muffin cups, filling them about ¾ full.
  8. Bake. Place in the oven at 350°F (175°C) for 18–22 minutes until a toothpick comes out clean and the tops are golden.