This week I was totally slacking on trying new recipes. My bad. Last week I promised I would share my muffin recipe with you guys and I am just getting around to it. Better late than never, right?
Pumpkin Zucchini Muffins
Ingredients:
2 cups oat flour (just blend oats in food processor or blender)
2 tbsp flax + 1/3 cup water
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2/3 cup pumpkin puree
1 small zucchini (grated)
1/4 cup plain greek yogurt
Stevia drops to taste
Method:
Mix flax and water and let sit until gelled. (about 5 minutes). Preheat oven to 350. Mix oats through cinnamon in a large bowl (minus flax and water). Combine the rest of wet ingredients, including flax mixture and stir into dry ingredients. Spray a muffin tin and fill 3/4 with muffin mix. Cook for 15-17 minutes or until a toothpick comes out clean. Let cool or eat straight out of the oven. But don't burn your tongue!
Ingredients:
2 cups oat flour (just blend oats in food processor or blender)
2 tbsp flax + 1/3 cup water
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2/3 cup pumpkin puree
1 small zucchini (grated)
1/4 cup plain greek yogurt
Stevia drops to taste
Method:
Mix flax and water and let sit until gelled. (about 5 minutes). Preheat oven to 350. Mix oats through cinnamon in a large bowl (minus flax and water). Combine the rest of wet ingredients, including flax mixture and stir into dry ingredients. Spray a muffin tin and fill 3/4 with muffin mix. Cook for 15-17 minutes or until a toothpick comes out clean. Let cool or eat straight out of the oven. But don't burn your tongue!
I always make a big batch of these at the begining of the week and freeze the rest to grab and go. Simply microwave for 45 seconds straight from the freezer, smear some nutbutter on one of these guys and you've got yourself an A+ dessert or snack for anytime of day! Tag me on instagram if you make these bad boys!. @thedancingfoodie27
Maddie