These zucchini muffins are vegan, made with whole wheat flour, oats, and flax... What makes this recipe even better? They are toddler approved!
I make them in mini-muffin tins for perfect toddler-sized snacks! Great recipe if you have some extra zucchini hanging around, and if not, then you might just want to go out and buy one!
Zucchini Mini Muffins with Oats and Flax
1 Cup Whole Wheat Flour
1 Cup Oats
1 Tbsp Flax Seeds
1 Tbsp Whole Food Sprinkles (optional)
1 Tbsp Chia Seeds
2 tsp Baking Powder
2 tsp Cinnamon
3 Tbsp Coconut Oil
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Cup Shredded Zucchini
1 Cup Almond Milk
1 tsp Vanilla
Mix all ingredients except Almond Milk and vanilla, together in a large bowl.
Add Almond Milk and Vanilla, and stir until blended.
In a non-stick muffin tin, or muffin-tin lined with parchment paper baking cups, use a Tablespoon to scoop batter into baking cups.
Bake at 350' for 15-20 minutes for mini-Muffins, or 18-23 minutes for standard sized Muffins.
Remove from oven and let cool.