Gluten Free Zucchini Oatmeal Muffins

I have found the perfect breakfast to go with my coffee! This recipe idea caught my eye and intrigued me because it is created mainly with eggs, oatmeal, and zucchini, and - absolutely no flour!?!? I had to try it. These came out great, they were left out on the counter in a bowl and disappeared quickly, so that’s a good sign right?

This was adapted from a recipe by Organize Yourself Skinny - she has great recipe ideas! I’ve substituted coconut sugar for the brown sugar, and used an alternative milk to eliminate the dairy.

INGREDIENTS -

3 cups original rolled oats (not instant)
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 tsp baking powder
2 eggs, lightly whisked
1/4 cup avocado oil
1/2 cup coconut sugar (brown sugar substitute)
1 tsp pure vanilla extract
1 1/2 cups oat milk, coconut milk, or other milk alternative
2 cups shredded zucchini

It is important to remove the moisture from the shredded zucchini or your muffins will be mushy. You can do this a couple of different ways. My preference is to place the shredded zucchini in a small mesh colander and press down hard with a paper towel, mix it up a bit, and press down again, repeating this several times. Another option is to lay the shredded zucchini in paper towels and then twist or press, wringing out the moisture, repeating a few times until most of the water has been absorbed in the paper towels.

Preheat the oven to 350 degrees. In a medium sized bowl stir together the oats, cinnamon, nutmeg, salt and baking powder. In another medium sized bowl, whisk the eggs together and then add the oil, coconut sugar, and vanilla. Slowly stir in the milk and lastly, stir in the zucchini.

Add the two bowls of ingredients together and mix well.

Generously oil a muffin pan for 12 muffins. Divide the ingredients in the muffin pan and then flatten down the mixture with a fork to make sure all the oats are soaking up the liquid. This makes just a tiny bit more than 12 muffins so I ended up with a tablespoon or so leftover.

Bake for 30-40 minutes. Remove from the oven and allow muffins to cool for a bit before transferring them from the muffin pan to a wire rack.

If you enjoy your muffins but don’t enjoy the gluten in your processed flour, this recipe idea is for you! And for those you share with? Shhhh, they won’t even know you haven’t used flour 😄. Enjoy!