Summer Squash or Zucchini Muffins
Ingredients
- 1/4 cup coconut oil or olive oil (for a slightly more savory muffin)
- 1/2 cup maple syrup, honey or agave
- 1 teaspoon apple cider vinegar (substitute 1 tbsp lemon juice)
- 1 pinch salt
- 1 cup zucchini or yellow squash (1 whole zucchini or squash)
- 1 teaspoon ground cinnamon
- 2/3 cup unsweetened dairy-free milk (such as almond, oat, coconut, etc)
- 1 1/4 cup oat flour or almond flour or other nut flour
- 1 1/4 cup whole wheat flour or gluten free all purpose flour
- 2 heaped teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 cup dairy-free dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Shred zucchini or yellow squash using a cheese grater or a shredding attachment in a food processor.
- Melt coconut oil on the stove or in the microwave until liquid (skip this step if using olive oil). Measure once melted and add to a large bowl with the maple syrup, vinegar, salt, zucchini, cinnamon, milk. Stir to combine.
- Stir in the oat flour and whole wheat flour, baking powder and baking soda. Mix well, adding a splash more milk if it seem dry (different flours absorb moisture differently). Add the chocolate chips and stir in gently.
- Scoop into muffin tins, filling halfway. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
Notes
These are best when fresh, but will keep in a storage container in the fridge for up to three days.