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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchin Oat Muffins Recipe

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This recipe for Zucchin Oat Muffins is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp ground chia seeds
3 Tbsp water
1 cup unsweetened almond milk
1 Tbsp lemon juice
1 tsp vanilla
1 cup gluten-free flour blend
¾ cup gluten-free oat flour (create your own by grinding oats in blender)
½ cup gluten-free rolled oats
½ cup raw/unrefined sugar (i.e. Sucanat or turbinado)
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp sea salt
1½ cups grated zucchini
½ cup raisins
½ cup walnuts, chopped
Directions:
Directions:
Preheat oven to 350°F degrees.
Line a 12-cup muffin tin with paper liners.
In a small bowl, combine ground chia seeds with water and let sit.
In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don’t panic as it curdles – it’s supposed to!
In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.
Add wet ingredients to dry and stir until just combined.
Fold in zucchini, raisins and walnuts. Let sit 5-10 minutes before filling prepared muffin tins.
Bake 21-23 minutes. Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.

 

 

 

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