Zucchini Mini Muffins

It’s starting to smell a lot like Fall…

Fall is here and it's time to bake our favorite recipes. I love anything with cinnamon because it puts me in the fall moon. There’s pumpkin, nutmeg, cinnamon, and now, zucchini. I got this recipe from Kristin Cavallari’s True Roots cookbook. The recipe is for a loaf, but I’ve played with it and found that the mini muffin is really where the flavor comes out and great for on the go! They are easy to make, easy to eat, and will make your house smell absolutely amazing! If you do make some, be sure to send me one ;)

Ingredients:

2 cups shredded zucchini, wring out excess water
3 cups of oat flour
2 cups pure maple syrup
3 eggs
3 tsp pure vanilla extract
1 tsp Himalayan salt
1 tsp baking soda
3 tsp ground cinnamon

Instructions:

Set your oven to 350 degrees. Grease muffin tin with coconut oil.

Shred your zucchini (about 2.5 yields 2 cups) and wring out the water with a towel. 

In a big bowl, mix the dry ingredients- oat flour, salt, baking soda, and cinnamon. 

In a separate bowl, mix the maple syrup, vanilla, and eggs. Then add the zucchini. Mix well. Add the wet ingredients to the dry ingredients and proceed to combine. 

Pour batter into tins. Cook for about 10 minutes. Enjoy!