Lemon Zucchini Oat Muffins from Sunday Bakers

August 22, 2020

Lemon Zucchini Oat Muffins from Sunday Bakers
(w/optional directions to prepare in a blender)
Makes approx. 10 servings
Prep Time: 20 minutes
Cook Time: Approx. 22-25 minutes

Ingredients:
- I cup zucchini puree
- ½ cup Vanilla Greek Yogurt (or plain Greek yogurt with 1 tsp vanilla extract)
- Zest and juice of 1 lemon
- 2 eggs
- ¾ cup coconut sugar or regular sugar
- 2 ½ cups oats or 2 ½ cups oat flour
- 2 tsp baking powder
- ½ tsp salt
- 3 TBS flax seed
- 2 TBS Oat Mama Brewer’s Yeast

Directions:
Pre-heat oven to 350 degrees. Prepare a muffin tin with non-stick cooking spray. Zest and juice 1 lemon. Set aside.

If using a high-powered blender to prepare the muffins:
Add 1 cup chopped zucchini and process until zucchini is consistency of a puree. Add the eggs, yogurt and lemon juice/zest to the blender and process until well combined. Add in the sugar, oats, baking powder, salt, flax seed and Oat Mama Brewer’s Yeast. Process until a thick batter forms. Pour the batter into the wells of the muffin pan until each well is approximately 2/3 full. Optional: sprinkle some unprocessed oats on top for a garnish. Bake in the oven at 350 degrees for 22-25 minutes or until an inserted toothpick can be removed clean. Allow to cool in the muffin tin for 15-20 minutes and then transfer to a wire baking rack to finish cooling. Store in the fridge in an air tight container or place in a freezer bag and store in the freezer. Thaw in microwave when ready to enjoy.

To prepare the muffins without a blender:
Grate or puree 1 cup chopped zucchini. Process 2 ½ cups oats in a food processor (or use store bought oat flour). Mix together the processed zucchini, eggs, yogurt and lemon juice/zest in a large bowl. Add in the sugar and combine. Add in the dry ingredients of oat flour, baking powder, salt, flax seed and Oat Mama’s Brewer’s Yeast. Stir together until a thick batter forms. Scoop the batter into the wells of the muffin tin until each well is approximately 2/3 full. Optional: sprinkle some unprocessed oats on top for a garnish. Bake in the oven at 350 degrees for 22-25 minutes or until an inserted toothpick can be removed clean. Allow to cool in the muffin tin for 15-20 minutes and then transfer to a wire baking rack to finish cooling. Store in the fridge in an air tight container or place in a freezer bag and store in the freezer. Thaw in microwave when ready to enjoy.

You can follow Sunday Bakers on IG at sunday_bakers.

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