Ingredients
- 2 1/2 cups shredded zucchini
- 1 teaspoon salt
- 3/4 cup shredded apple
- 3/4 cup shredded carrot
- 1/2 cup butter
- 1/2 cup honey
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup oat flour
- 2 cups whole grain flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees. Grease or use liners in the muffin pans.
- In a large colander, combine the shredded zucchini and salt; mix well. Let stand for 10 minutes. Press as much liquid out of the zucchini as you can. Then transfer the zucchini to a clean kitchen towel and wring out any remaining liquid from the zucchini.
- Meanwhile, melt the butter in a large bowl. Whisk in the honey and maple syrup until combined. Add the eggs and vanilla; mix well. Add the shredded carrot, apple, and zucchini to the bowl and stir until well combined.
- In a small bowl, whisk together the flours, baking soda, baking powder, cinnamon, and nutmeg.
- Add half of the dry ingredients to the zucchini mixture and stir to barely combine. Add the remaining dry ingredients and stir to barely combine. Do not over mix.
- Divide batter evenly into the muffin pans; fill each to about 2/3 or 3/4 full. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean.
Notes
To make 1 cup oat flour, blend about 1 cup + 3 tablespoons of old fashioned oats in a blender or food processor until it reaches the consistency of flour.