Advertising
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with muffin liners.
- Grate the zucchinis using a grater and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together the egg, vegetable oil, sugar (or honey/maple syrup), and vanilla extract until well combined.
- In another bowl, mix the all-purpose flour, oat flour (or whole wheat flour), baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the grated zucchini and cheese (if using) until evenly distributed.
- Evenly scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Chef’s Tips
- Use freshly grated zucchini for the best flavor and moisture content.
- Experiment with adding nuts, dried fruits, or chocolate chips for extra texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition (per serving)
Approximate calories: 150, protein: 3g, carbs: 23g, fat: 6g
“`
Advertising
