This week I am bringing you a few new recipes that I created to feed my 18 month old daughter. I have to admit, they ended up being a HIT with the whole family though and between the four of us they were gone in less than 24 hours.
These delicious muffins are gluten-free and chalk full of fiber! I made my own oat flour (which you can do just by sticking some oats in a food processor), and the entire thing took me less than 10 minutes to make! Let me know how much your family loves them!
- 1/2 cup sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup oat flour
- 1/2 cup oats (I used quick oats, but you can also use rolled oats)
- 1 medium zucchini (peeled, and finely diced)
Preheat oven to 350 degrees and spray a 24-count mini muffin tray with non-stick cooking spray
In mixer, combine eggs, sugar, cinnamon, and vanilla until well mixed.
Add baking powder, oat flour and oats and mix until well combined.
Fold in the diced zucchini. *(See note for important tip!)
Bake for 10-13 minutes until edges are golden brown and a toothpick comes out clean.
*Note: Zucchini contains a lot of moisture, which can cause the muffins to be soggy if you don't dry them. I finely diced my zucchini and then patted it with a paper towel. Some moisture is okay! You can also puree the zucchini if you want it to be less apparent that it is in there.